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Slow Cooker Mexican Shredded Chicken
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Prep Time:
15 minutes
Cook Time:
250 minutes
Total Time:
265 minutes
Effortlessly make flavorful Mexican shredded chicken in the slow cooker for versatile meal options all week.
Ingredients:
  • 0.5 cup chicken broth
  • 1 (6 ounce) can tomato paste
  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon garlic salt
  • 1 tablespoon cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 0.25 teaspoon cayenne pepper
  • 1 pound skinless, boneless chicken breast halves
Instructions:
  • In a small bowl, combine chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper to make a flavorful sauce.
  • Add chicken to a 3-quart slow cooker and generously coat it with the delicious sauce.
  • Cook the chicken until it is fully cooked and the juices run clear, either on low for 5 hours or on high for 4 to 5 hours. Once done, remove the chicken and switch the slow cooker to the warm setting.
  • Using two forks, pull apart the chicken until shredded and then place it back into the slow cooker. Allow the chicken to heat for 10 minutes to absorb all the flavorful juices.

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