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Mexican Shredded Chicken - Crock Pot Recipe

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This recipe for Mexican Shredded Chicken - Crock Pot is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 skinless, boneless chicken breasts or 9 skinless, boneless chicken thighs
1 packet of Taco seasoning
1 can diced tomatoes
Directions:
Directions:
Trim the chicken of all fat and place the chicken in a crock pot. Pour the whole can of diced tomatoes over the chicken. Sprinkle with the taco seasoning. Give it a stir, cover and cook for 4-6 hrs on low.

Remove the chicken from the crock pot, place it in a med bowl and use two forks to shred it. Once it's completely shredded, use a slotted spoon to get the diced tomatoes out and add to the chicken along with about 1/3 cp of the liquid This will keep the chicken moist and well seasoned.

Use this shredded chicken in any Mexican dish; enchiladas, tacos, burritoes, quesadillas, etc. I usually make it to use with my Cheesy Chicken Enchiladas.
Personal Notes:
Personal Notes:
If you cut up the chicken breasts into 3-4 pieces before putting them in the pot they'll cook a little quicker and pull apart a little easier

 

 

 

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