Mexican Shredded Chicken in a Crock Pot

Mexican Shredded Chicken in a Crock Pot from 101 Cooking For TwoGreat in tacos or anywhere you would use Mexican shredded chicken. A chicken taco salad. Chicken burritos or enchiladas. My wife is planning a Mexican buffet with this as a featured component.

Start with some skinless boneless chicken breast and cook in a slow cooker in spiced up salsa until it falls apart. Shred and add some sour cream, corn and black beans.

Rating

rating system 5

My wife did the rating. Two thumbs up and “you can make this anytime”. I think I have found one of her favorites.

Notes: Scale to make the amount you want. The three breast make a HUGE amount of shredded chicken but it should freeze well.  A good 12 large serving, probable more, we lost count. The white corn is much more tender and sweet than the standard corn and is highly recommended. Trust me on this, I’m from Iowa and we know corn. If you want a “plain” Mexican shredded chicken, skip the additions after the shredding but do finish up the 8 hour cooking.

ingredients for recipe

Start with about 2 pounds of chicken. This is 3 medium to large and is closer to 2 1/2 pounds. Trim well and remove that little piece of meat/fat on the rib portion.

mix all ingredients in crock pot except chicken

Mix 2 cups of salsa of choice (I prefer medium ChiChi’s or Pace) with 1 T chili powder, 1/4 t of oregano and cumin in the crock pot. Place the trimmed chicken breast in the salsa, push to bottom and cover with some of the salsa.

remove chicken to shred

Start the slow cooker on low for 8 hours. At 7 hours, remove the chicken to a chopping board and shred with two forks and place back in crock pot.

part two ingredients

Add 1 cup sour cream, 1 pound of frozen corn.

rinse beans

Rinse a 14 oz can of black beans under running water and add that also.

add part two ingedients and mix well

Mix well and cook for the last hour.

Mexican Shredded Chicken in a Crock Pot from 101 Cooking For Two

Use anyway you want.

Mexican Shredded Chicken in a Crock Pot
 
Prep time
Cook time
Total time
 
Great in tacos or anywhere you would use Mexican shredded chicken. A chicken taco salad. Chicken burritos or enchiladas.
Author:
Recipe type: Crock Pot
Cuisine: Mexican
Serves: 12 servings
Ingredients
  • about 2 pounds skinless boneless chicken breast trimmed
  • 2 cups salsa (I like medium Pace or Chi-Chi’s)
  • 1 T chili powder
  • ¼ t oregano
  • ¼ t cumin
  • 1 cup sour cream
  • 1 pound frozen white corn
  • 1 – 14 oz can black beans rinsed
Instructions
  1. Start with about 2 pounds of chicken, trim well and remove that little piece of meat/fat on the rib portion.
  2. Mix 2 cups of salsa of choice with 1 T chili powder, ¼ t of oregano and cumin in the crock pot. Place the trimmed chicken breast in the salsa, push to bottom and cover with some of the salsa.
  3. Start the slow cooker on low for 8 hours. At 7 hours, remove the chicken to a chopping board and shred with two forks and place back in crock pot.
  4. Add 1 cup sour cream, 1 pound of frozen corn. Rinse a 14 oz can of black beans under running water and add that also.
  5. Mix well and cook for the last hour.

Updated
September 5 2014

 

Comments

  1. Dominque says

    Does this freeze well? I heard sour cream can start to look weird once frozen. I am trying to make meals ahead of time and freeze them.

    • says

      I have frozen it for a few weeks with no adverse effect. Longer term I would think it would be fine for a few months depending on the freezer.
      DrDan

  2. Jon says

    I have made this a number of times now and each time, it’s better and better! Every few weeks we’ll have this! It’s awesome!

    • says

      Thanks Jon.
      My only problem is it does produce “masses” of food but it does freeze well as long as I can remember it is there.
      Glad it is working for you
      DrDan

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