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Mexican Shredded Chicken
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Prep Time:
5 minutes
Cook Time:
360 minutes
Total Time:
365 minutes
Spicy Mexican shredded chicken made effortlessly in the slow cooker.
Ingredients:
  • 6 skinless, boneless chicken breast halves
  • 2 cups water to cover
  • 0.25 medium yellow onion, chopped
  • 2 cups salsa
  • 2 tablespoons minced garlic
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 tablespoons cayenne pepper
  • 2 tablespoons salt
  • 2 tablespoons ground black pepper
Instructions:
  • Lay the chicken breasts at the bottom of the slow cooker and pour in just enough water to cover them. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper, then give it a good stir.
  • Cook the chicken breasts on High for 6 hours or Low for 8 hours until they are no longer pink in the centers, reaching an internal temperature of at least 165 degrees F (74 degrees C).
  • Transfer the chicken to a plate and use two forks to shred it.

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