Best Shredded Texmex Crockpot Chicken Recipes

CROCKPOT SHREDDED CHICKEN

Crockpot Shredded Chicken image

How to make crock pot shredded chicken breasts or thighs. The easiest way to make shredded chicken! Plus, ideas for shredded chicken recipes!

Provided by Erin Clarke / Well Plated

Time 2h10m

Number Of Ingredients 2

Ingredients

2 medium boneless, skinless chicken breasts (about 8 ounces each)
kosher salt, black pepper, and other seasonings as desired (see blog post above for suggestions)

Steps:

Place chicken in the bottom of the slow cooker. Position the chicken so it's in a single layer and season, if desired (see blog post above for suggestions).
Cover and cook medium boneless, skinless chicken breast on LOW for 1 1/2 to 2 1/2 hours (for other cuts of chicken, such as boneless things, or bone-in chicken breasts or thighs, and for cooking times on HIGH, see the blog post above).
Check the chicken for doneness with an instant-read thermometer. (If you're using bone-in chicken, don't touch the thermometer to the bone.) The chicken should be 165 degrees F (I remove mine 5 to 10 degrees early, since the temperature will rise as it rests). Remove the chicken to a plate or cutting board and let rest 5 to 10 minutes so the juices can reincorporate (if you plan to shred the right in your slow cooker, you can let it rest there).
When the chicken is cooked through, shred it using a hand mixer, two forks, or your fingers. Serve as desired.

Nutrition Facts : ServingSize 4 ounces (about 1/2 cup cooked, shredded chicken), Calories 129 kcal, Protein 24 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 72 mg

CROCK POT TEX MEX CHICKEN

Crock Pot Tex Mex Chicken image

I love crock pot recipes and this is one I have made over and over. I use the boneless chicken tenders, which are just the right size. Enjoy!

Provided by Sassy in da South

Categories Chicken Breast

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
2 tablespoons taco seasoning mix (1/2 of 1-1/4-oz. pkg.)
2 tablespoons flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup shredded four-cheese Mexican blend cheese

Steps:

Spray crock pot with cooking spray.
Place chicken with seasoning and flour in slow cooker.
Stir in all remaining ingredients except the shredded cheese; cover with lid.
Cook on low for 6 to 8 hours.
Stir well just before serving.
Top with the shredded cheese and serve over rice.

Nutrition Facts : Calories 338.1, Fat 11.9, SaturatedFat 6.8, Cholesterol 100.5, Sodium 1032.5, Carbohydrate 22.3, Fiber 3.7, Sugar 6.5, Protein 37

SLOW-COOKER TEX-MEX CHICKEN

Slow-Cooker Tex-Mex Chicken image

Make and share this Slow-Cooker Tex-Mex Chicken recipe from Food.com.

Provided by Vino Girl

Categories One Dish Meal

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch-wide strips
0.5 (1 1/4 ounce) package taco seasoning mix (TACO BELL HOME ORIGINALS Taco Seasoning Mix)
2 tablespoons flour
1 red pepper, cut into 1-inch-wide strips
1 green pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa (TACO BELL HOME ORIGINALS Thick 'N Chunky)
1 cup shredded mexican cheese (KRAFT Mexican Style Shredded Four Cheese)

Steps:

Mix chicken with seasoning and flour in slow cooker.
Stir in all remaining ingredients except the shredded cheese; cover with lid.
Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
Stir just before serving.
Top with the shredded cheese.
Serve over rice and garnished with fresh green onions and cilantro.

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

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

CROCKPOT MEXICAN SHREDDED CHICKEN RECIPE - (4.3/5)

Crockpot Mexican Shredded Chicken Recipe - (4.3/5) image

Provided by mnhenselen

Number Of Ingredients 9

Ingredients

2 pounds chicken breast, boneless, skinless
1 cup chicken broth
1/3 cup salsa (my favorite is El Pato, sold at my Walmart near the canned tomatoes)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon chili powder or to taste
1/4 teaspoon paprika
1 1/2 teaspoon cumin
Sea salt and pepper to taste

Steps:

Place chicken in slow cooker. Add remaining ingredients and stir to combine. Cook on low for 6-8 hours. Shred chicken with forks about 1/2 hour before serving. Serve and enjoy!