MEXICAN SPICY SHREDDED CHICKEN (CROCK POT)
This is an easy, and very versatile recipe. It is spicy, so don't make it if you don't like spicy food! I use this in tacos, burritos, taco salads, and enchiladas. You can freeze it also. I hope you enjoy it!
Provided by Shiraz
Categories Chicken Breast
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients to slow cooker, mix well.
- Chicken should be covered by liquid, if not, add more water.
- Cook on low 8 hours.
- The chicken should be falling apart already, just continue to shred it.
Nutrition Facts : Calories 195.2, Fat 4.3, SaturatedFat 0.9, Cholesterol 96.9, Sodium 1364.7, Carbohydrate 4.7, Fiber 1.1, Sugar 2.3, Protein 33
SLOW COOKER SPICY SHREDDED CHICKEN
This recipe is a combination of several different Mexican shredded chicken recipes I've tried over the years. Delicious in burritos, tacos, and enchiladas--put it in the slow cooker and forget about it! Spicy, bold, flavorful!
Provided by j00ly
Categories 100+ Everyday Cooking Recipes Slow Cooker Main Dishes Chicken
Time 7h5m
Yield 16
Number Of Ingredients 13
Steps:
- Combine tomato sauce, salsa, garlic, salt, chili powder, hot sauce, lime juice, cayenne, oregano, coriander, cinnamon, and bay leaves in a slow cooker; stir to combine.
- Layer chicken breasts on top, ensuring they are coated in sauce on both sides.
- Cook on High until chicken is fork tender and no longer pink in the center, about 5 hours.
- Remove chicken from the slow cooker and shred into tiny pieces with 2 forks. Return to the slow cooker. Heat on Low or Warm for 2 more hours.
- Strain any excess liquid before serving. Serve hot.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 2.4 g, Cholesterol 64.7 mg, Fat 2.9 g, Fiber 0.7 g, Protein 24.1 g, SaturatedFat 0.8 g, Sodium 691 mg, Sugar 1.1 g
SPICY SHREDDED CHICKEN
I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. -Heather Walker, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 4h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan., Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken from slow cooker. When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.
Nutrition Facts : Calories 202 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 436mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CROCK POT CREAMY MEXICAN CHICKEN (AKA FIESTA CHICKEN)
Creamy chicken dish that you can spice up to suit your taste. Basically, it's slow cooker chicken with cream cheese & any other ingredients you like. This recipe is our favorite combination and has a mexican flair. Plus, using the crock pot makes this dish simple & fills the whole house with a nice aroma. We like it best served over cooked egg noodles or rice. I gave this recipe to my cousin & she serves it by adding spoonfuls of it to pre-made taco shells. (Note: sometimes instead of onion & red bell pepper I just add 1-1 1/2 cups of frozen bell pepper/onion from the bag in the freezer secion)
Provided by BlondieItaliana
Categories One Dish Meal
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Add all ingredients to crock pot EXCEPT cream cheese & yes, you can add the chicken breasts frozen.
- Cook on high for 4-6 hours or low for 8 hours.
- Add the package of cream cheese (whole) to top of cooking chicken mixture for last 30 minute of cooking.
- Serve over cooked rice or egg noodles with a dollup of sour cream & sprinkles of shredded cheddar if desired.
SLOW COOKER SHREDDED MEXICAN CHICKEN
Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!
Provided by mrlkn
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
- Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
- Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
- Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g
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