Slow Cooker Shredded Mexican Chicken

The goodness that is easy, 3-ingredient shredded chicken.

The goodness that is easy, 3-ingredient shredded chicken.

MONDAYZZZ. Ugh. I shouldn’t even be complaining.  It’s Fall break, which means no class for 2 days.  It was sunny and 65 degrees out today.  Football Today had a new podcast out and they continued to rave about the Packers.  I made my childhood favorite meal (Chicken, Broccoli, and Rice Casserole) on a whim today.  And it was just as good as I remembered.

But, today was one of those days I needed a Diet Coke at 5PM and I don’t even drink pop unless it has Jack Daniel’s in it.  I didn’t even wear mascara today. *Gasp*.  Before I was writing this, I was reading a book about patient case files and realizing how much I have to study before medicine starts back up again next summer.  My biggest accomplishment was tying my tennis shoes today.

And for days like today?  And I know everyone has them.  CROCKPOT.  Buy one.  Use it.  I’ll make it easy for you: CROCK POT.  Even better? Throw 3 ingredients in there and you’ve got a delicioso meal that will last you FOREVER.  Okay, like 3 meals, but that’s pretty good.

Pre-Slow-Cook.

Pre-Slow-Cook.

You might be wondering, “Okay, Maddy, now I have a ton of chicken, what do I do with it?”

Options, my friends!  So many options!  Big fan of shredded chicken taco salad.  Put it in a quesadilla.  Got taco shells?  Make tacos!  Nachos!  Chicken tortilla soup!  I put it in enchiladas last week and it was AMAZINGUHHHH.  It might freeze well?  I dunno,  I’ve never tried it because IT’S GONE BEFORE I CAN FREEZE IT!

My Go-To Ingredients.

My Go-To Ingredients.

Couple notes on the ingredients.  Check your salsa nutrition facts!  I like to choose one that’s low sodium, or else this nasty bugger can sneak up on you and all of a sudden you’re eating a salt bomb.  Same reason I like to buy the low sodium taco seasoning!  (Or, better yet, make some homemade seasoning!)  Medium salsa mellows out nicely, it’s definitely not spicy.  You can always add some Taco Bell hot sauce when you’re eating!  Try and use frozen chicken breast – the “ice” on the chicken adds some moisture, and it takes a little longer to cook for my 9-5 friends out there.

I can’t rave about the easiness of this enough.  For the next day when you know you’re going to be in the Starbucks drive thru at 5PM ordering a pumpkin spice latte because you “just can’t”, do yourself a favor and already have this waiting for you when you get home.

Crockpot Shredded Mexican Chicken
Author: 
Recipe type: Crockpot, Dinner, Easy
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
For an easy weeknight dinner, mix your ingredients before you leave for work - 8 hours later you've got delicious chicken for soup, tacos, and salad!
Ingredients
  • 1½ lb boneless, skinless chicken breast (frozen)
  • 1 large jar of salsa - spiced to your liking (I use medium)
  • 1 packet low sodium taco seasoning
Instructions
  1. Combine ingredients in a slow cooker.
  2. Cook on low for 7-8 hours, or high for 4-5 hours.
  3. Shred chicken with two forks and enjoy!
Nutrition Information
Serving size: 3 oz Calories: 139 Fat: 2 g Saturated fat: 0 g Carbohydrates: 6 g Sugar: 2 g Sodium: 495 mg Fiber: 2 g Protein: 21 g Cholesterol: 65 mg

 

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