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Mexican Shredded Chicken in a Crock Pot
Great in tacos or anywhere you would use Mexican shredded chicken. A chicken taco salad. Chicken burritos or enchiladas.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Servings: 12 servings
- 2 pounds skinless boneless chicken breasts trimmed
- 2 cups salsa I like medium Pace or Chi-Chi’s
- 1 tablespoon chili powder
- 1/4 teaspoon oregano
- 1/4 teaspoon cumin
- 1 cup sour cream
- 1 pound frozen white corn
- 14 oz black beans rinsed
Start with about 2 pounds of chicken, trim well and remove that little piece of meat/fat on the rib portion.
Mix 2 cups of salsa of choice 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.
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.
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.
Mix well and cook for the last hour.
Calories: 187kcal | Carbohydrates: 18g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 60mg | Sodium: 231mg | Potassium: 221mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9% | Vitamin C: 10% | Calcium: 3% | Iron: 6%