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I love to try making a variety of foods when I can. I came up with this recipe for Shredded Mexican Chicken that can be used to make tacos, burritos, or any other combination of tortilla, beans, meat, and rice you can come up with. This recipe may be too spicy for some and can be made without the heat by leaving out the Chipotle Peppers.

Mexican Shredded Chicken (Spicy)

Mexican Shredded Chicken (Spicy)

Ingredients

  • Chicken (4-5 Boneless/Skinless Breasts)
  • Chicken Broth
  • 1/4 tsp. Chili Powder
  • 1/4 tsp. Oregano
  • 1/4 tsp. Cumin
  • Chipotle Peppers in Adobo Sauce (7 oz can)
  • Fire Roasted diced Tomatoes (14.5 oz can)
  • 1 Yellow Onion, Sliced
  • Salt & Pepper to taste

Instructions

  1. In a large crockpot place chicken and fill with chicken broth until chicken breasts are submerged.
  2. Then place the rest of the ingredients in and mix.
  3. Cook on high for 3.5-4 hours.
  4. Pull out chicken breasts and shred.
  5. Turn crockpot to warm and return chicken to simmer in juices for 30 minutes.
  6. Serve to your liking. Suggestions: Taco or Burrito.
http://www.dannyeckes.com/crockpot-mexican-shredded-chicken-spicy/


Detailed Instructions and Pictures

Chicken Ingredients

  • Chicken (4-5 Boneless/Skinless Breasts)
  • Chicken Broth
  • 1/4 tsp. Chili Powder
  • 1/4 tsp. Oregano
  • 1/4 tsp. Cumin
  • Chipotle Peppers in Adobo Sauce (7 oz can)
  • Fire Roasted diced Tomatoes (14.5 oz can)
  • 1 Yellow Onion, Sliced
  • Salt & Pepper to taste

 Serving Ingredients

  • Corn Tortillas
  • Pinto Beans
  • Brown Rice
  • Cheese
  • Lime
  • Garnish
Total Prep. Time: 4-5 hours Servings: 6-8 people

In a large crockpot or slow cooker place the chicken and fill with chicken broth until the breasts are just submerged. Then place all other Chicken Ingredients and stir to resemble the picture below.

Cook on High for 3.5 hours stirring occasionally. It should be a nice reduction and resemble the image below.

Pull out the chicken breasts and place on a plate. Turn the crockpot to the warm setting.

With two forks pull and the chicken to shred into thin slices.

If you are serving this for a group replace the chicken into the warm crockpot. If you are saving some for left overs and only serving 1-2 people, I suggest placing the chicken in a tupperware and then ladle the sauce over the chicken once again submerging it like I did below.

Place the remaining juice in a separate container and save. This will be used to add flavor to the rice.

Place a desired amount of rice into a rice cooker. I am using brown rice but feel free to use the rice you like most.

Then substitue half the water you would normally add with the juices from the crockpot.

Heat a pan and soften your corn tortillas. Also, not shown, heat a can of Pinto beans on the stove.

With a slotted spoon scoop some beans on your tortillas and place the chicken on top. Serve the rice on the side or in the taco if you wish.

This is a great dish and fairly simple to make. It will serve a large family and once all the ingredients are in the crockpot it takes minimal effort to finish. I serve mine plain but feel free to try adding Pico de Gallo and lime. Also try wrapping it all up in a flour tortilla to make a nice tasty burrito.

 

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