This Mexican shredded chicken is very flexible and simple to make in a slow cooker. It is tender and full of flavor. It tastes great with tacos, burritos, salads, or any other dish that needs a tasty Mexican twist because it's full of salsa, green chilies, and spices.
Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup salsa. 1 can 4 oz diced green chilies. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon garlic powder. Salt and pepper to taste.
Instructions: Place chicken breasts in the slow cooker. In a mixing bowl, combine salsa, diced green chilies, chili powder, cumin, garlic powder, salt, and pepper. Pour the salsa mixture over the chicken, ensuring it's evenly coated. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds with a fork. Once cooked, shred the chicken using two forks directly in the slow cooker, mixing it with the sauce. Serve the shredded chicken hot, as tacos, burrito bowls, or any other Mexican-inspired dish. Enjoy!
Prep Time: 10 minutes
Cook Time: 360 minutes
Grampian Youth Orchestra