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Crockpot Shredded Mexican Chicken

April 4, 2017 By admin Leave a Comment

I love this recipe.  I literally threw things I found in my refrigerator into the crockpot with the chicken plus some ingredients & spices I knew I already wanted to put in with the chicken.  It is versatile with a bunch of different types of recipes.  Enchiladas, casseroles, tacos, salads, etc. to name a few.  It is a very tasty savory chicken that is really easy to make!

This recipe has wonderful Mexican ingredients such as cumin, California Chiles, Arbol Chiles, & jalapenos & really gives the chicken a bold, slightly spicy, delicious flavor.   Plus, besides being flavorful, it is also tender.  It also reheats well.  In a rush, I will heat some corn tortillas & the chicken.  Add some sour cream & boom…simple, fresh, healthy meal.

 

 

 

 

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Crockpot Shredded Mexican Chicken
 
Tools: Crockpot, measuring cup, cutting board, knife
Ingredients
  • 2lbs chicken breast
  • 1 bunch cilantro
  • 2 tomatoes
  • 4 cloves garlic, minced
  • 1 onion, large dice
  • 6oz mushrooms, rough chopped
  • 1 orange, segmented
  • 4 stalks celery, large dice
  • 2 jalapenos, diced with seeds
  • 4 each Arbol Chiles
  • 2 each California Chile pods
  • 4 bay leaves
  • 1 T peppercorns
  • 2 T chili powder
  • 2 T cumin
  • 1 T salt
  • 8 cups chicken stock
Instructions
  1. Add all of the ingredients to the crockpot except the chicken stock & chicken. Add the chicken next. Then pour the chicken stock over the top. Put the lid on the crockpot. Cook on low for 8-10 hours.
  2. Pull the chicken out of the crockpot & shred with a fork.
  3. Discard the ingredients out of the Mexican chicken stock. Add some of the stock back into the chicken.
3.5.3226

 

Kitchen Tips ♡

♡ Use my Chicken Stock recipe!!!

♡ Once the chicken is cooked & the Mexican chicken stock has been added to the shredded chicken, freeze the rest of the stock.  I will have my Chicken Tortilla Soup recipe up soon!  Stay tuned!

Filed Under: Main Dish

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