Mexican Shredded Chicken Slow Cooker Recipe

Two of our kids love shredded chicken from our local taqueria, so I decided to give it a try at home.

Found several recipes online and mixed and matched.

2lbs boneless skinless chicken breasts. (first try was about 1.8 lbs)
1/2 packet of McCormick Taco Seasoning
A full 16oz jar of Safeway's Mild Southwest Salsa
Three packets splenda

1. Place chicken in bottom of slow cooker
2. Dust top with the 1/2 packet of seasoning
3. Pour salsa in gently to evenly cover chicken
4. Cook on low for 4 hours
5. Mash (shred) the chicken. Pretty easy with a fork or even a broad spoon. Don't over do it - the goal here is to let all of the chicken marinate in the sauce, and it will naturally fall apart with more cooking and even transferring out of the pot.
6. Cook for another 2 hours

Taste Test: Delicious! The kids should love this tomorrow. The chicken is tender and tasty and would be perfect on a burrito or taco. Together with the sauce, the flavor and texture is almost stew-like. The salsa's corn, beans, and onion are perfect with the shredded chicken.


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