Slow Cooker Tex Mex Shredded Chicken
A deliciously easy dish that brings the vibrant flavors of Mexico right to your table, perfect for busy weeknights or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Paleo
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 medium onion, finely chopped
- 2 bell peppers (red and green), chopped
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes (with green chilies)
- 1 can (8 oz) tomato sauce
- 1 cup low-sodium chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (to taste)
- Salt and pepper, to taste
- Optional toppings: Fresh cilantro, avocado, shredded cheese, sour cream, lime wedges
Instructions
- Spray the inside of your slow cooker with cooking spray to prevent sticking.
- Place the finely chopped onion and bell peppers at the bottom of the slow cooker.
- Put the chicken breasts or thighs on top of the vegetables.
- In a separate bowl, combine the diced tomatoes, tomato sauce, chicken broth, garlic, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir to combine.
- Pour the sauce mixture evenly over the chicken and vegetables.
- Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender.
- Once cooked, use two forks to shred the chicken right in the slow cooker and stir it into the sauce.
Notes
Use chicken thighs for more flavor, don’t overcook breasts, and adjust spices to taste. Fresh ingredients enhance the flavor.