What is shredded chicken?
Shredded chicken is chicken breasts cooked low and slow in sauce, or in this case salsa. It gets so tender that you can shred it using forks.
Cinco de Mayo! A Mexican holiday that widely celebrated in California and one of the best day for enjoying all the Mexican cuisine that they have to offer and all the recipes in this post are perfect for this days celebration.
This is the first time I broke out my crockpot since the weather warmed up. Which makes no sense because I don’t know why I feel like it’s a cold weather kitchen gadget. Probably because I think of hearty stews, soups and chili that I make over the winter,.
The reality is, the slow cooker is actually a perfect cooking method for the warm summer months because it doesn’t give off much heat and heating up the kitchen is kept to a minimum.
No slow cooker?
No problem. You can use the low and slow roasting method I used for pulled chicken sandwich. Add the chicken breasts and salsa to a casserole dish, cover with a lid or foil. Place in a preheated 300°F/150°C oven for 1 hour. Turn the chicken breasts and continue to cook for 30 minutes.
Chicken breast needs flavor
Boneless skinless chicken breasts are cooked for a long time, it is best when cooked in the most flavorful sauce, and this sauce could not be easier salsa is perfect for this cooking method. Taking some help from the store (or if you make your own salsa that is even better) fresh salsa is mixed with spices and the chicken is cooked in this sauce for flavorful perfection.
If you want the meat spicy, use a spicy salsa. My preference is a mild salsa so I can spice it up in other ways when I turn this into tacos, taquitos or enchiladas.
The chicken breasts only need 2 hours on high (or 4 hours on low) to get them to shredding perfection, then all you have to do is go to town with 2 forks and shred away.
Crockpot Mexican Shredded Chicken Breast – Step by Step
For a complete Cinco de Mayo meal, use this crockpot Mexican shredded chicken and make shredded chicken baked taquitos, Shredded chicken tacos. Serve with a side of esquites, a Mexican street corn salad and of course don’t forget to wash it all down with a refreshing margarita.
If you’ve tried this Crockpot Mexican Shredded Chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 8 ounces fresh tomato salsa
- 2 tablespoons chicken stock
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon chili powder
- 1 1/2 pounds boneless skinless chicken breast
- Preheat crockpot on high.
- Add the salsa, chicken stock, smoked paprika and chili powder to the crockpot and mix well. Add the chicken breast and nestle in the sauce.
- Cook on high for 2 hours or on low for 4 hours.
- When done, use 2 forks to shred the chicken in the sauce.
Serving Size:8 ounces
Amount Per Serving:Calories: 110 Cholesterol: 54mg Sodium: 320mg Carbohydrates: 2g Protein: 18g