Easy Crockpot Mexican Shredded Chicken
This incredibly easy, violently flavorful slow cooker recipe completely upgrades your Taco Tuesdays! You get perfectly tender shredded chicken simmered slowly in rich salsa, smoky fire-roasted tomatoes, and deep Mexican spices for the ultimate burrito filling.
Ingredients
- 2 lbs Boneless skinless chicken breasts completely raw and left totally whole, (approx 900g)
- 1 tablespoon Extra virgin olive oil highly rich and dark, (approx 15ml)
- 1 cup Chunky salsa use mild or medium heat based on your preference, (approx 240ml)
- 1 can (14.5 oz) Fire-roasted diced tomatoes completely undrained, (approx 410g)
- 1 can (4 oz) Chopped green chilies mild and tangy, (approx 115g)
- 1 tablespoon Dark brown sugar packed tightly, (approx 15g)
- 1/2 teaspoon Liquid smoke pure hickory or mesquite flavor, (approx 2.5ml)
- 1 tablespoon American-style chili powder mild and earthy
- 1 teaspoon Ground cumin deeply savory
- 1 teaspoon Smoked paprika rich and dark
- 1/2 teaspoon Chipotle powder violently smoky and hot (use less if sensitive to heat)
- 1 teaspoon Garlic powder finely ground
- 1 teaspoon Onion powder deeply aromatic
- 1 teaspoon Kosher salt aggressively coarse
- 1/2 teaspoon Black pepper heavily cracked
Instructions
- Prep the Meat: Vigorously rub the raw chicken breasts with the olive oil until completely coated. Place the oiled poultry completely flat in the bottom of your cold slow cooker insert.
- Build the Bath: Dump the chunky salsa, undrained fire-roasted tomatoes, and green chilies directly over the chicken. Sprinkle the brown sugar, liquid smoke, and every single dry spice heavily over the top of the wet mixture.
- Cook to Perfection: Cover the heavy slow cooker tightly with its glass lid. Cook totally undisturbed on the HIGH setting for exactly 2 to 4 hours, or the LOW setting for 6 to 7 hours until the meat is violently tender.
- Shred the Chicken: Remove the glass lid and use two heavy metal forks to aggressively shred the hot chicken directly inside the ceramic pot. Stir the violently torn meat thoroughly into the wet juices.
- Soak the Flavor: Leave the slow cooker turned on LOW for exactly 20 more minutes so the shredded strands violently absorb the heavy flavor of the salsa.
- Drain and Serve: Use a slotted spoon to aggressively drain any massive pools of excess watery liquid before serving the hot meat inside warm taco shells!
Notes
Spice Warning: You absolutely must ensure you are using American chili powder blends. Pure, international chili powder is wildly hot and will completely ruin the dish.
Liquid Secret: Never throw away the leftover cooking liquid in the bottom of the pot! Save it in a glass jar to boil your white rice in later for an incredible flavor boost.
Storage Instructions: Let the hot chicken cool completely to room temperature before packing away. Store the leftovers in airtight glass containers, fully submerged in their juices, in the fridge for up to 5 consecutive days.