SLOW COOKER MEXICAN SHREDDED CHICKEN

Slow Cooker Mexican Shredded Chicken image

This slow cooker recipe is great for those busy weekdays. We like this shredded chicken in tacos but it could be used in a lot of different dishes. Kid-tested and approved! Freeze the leftovers for a quick meal later! Serve in tacos, taquitos, enchiladas, salad, chicken soup, or shredded chicken sandwiches!

Provided by Sarah

Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken

Time 4h25m

Yield 4

Number Of Ingredients 11

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Ingredients

½ cup chicken broth
1 (6 ounce) can tomato paste
2 cloves garlic, minced
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon garlic salt
1 tablespoon cider vinegar
1 teaspoon ground cumin
1 teaspoon ground paprika
¼ teaspoon cayenne pepper
1 pound skinless, boneless chicken breast halves

Steps:

Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
Place chicken in a 3-quart slow cooker. Pour sauce over top.
Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 18.1 g, Cholesterol 59.3 mg, Fat 2.8 g, Fiber 2.1 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 1974.9 mg, Sugar 12.9 g