Slow Cooker Shredded Mexican Chicken

So in our house, mexican food is the king.  My man could eat mexican food 7 days a week, especially beans.  Me??  I love the slow cooker for anything!  So when I saw this recipe for slow cooker mexican chicken, I knew it would be a winner…and it is!  It passed inspection with flying colors and empty plates.

This delicious, healthy slow cooker recipe is as easy as it is versatile. It’s flavor-packed chicken is perfect for burrito bowls, lettuce wraps, or over a bed of flavorful cilantro-lime rice.  We chose rice this time, I have an amazing rice cooker that I use, so by the time I have prepped with all the sides to go with the meal and dinnerware…my rice is done!  BOOM!

I decided to make a double portion of the amazing Shredded Mexican Chicken.  Why you may ask?  Leftovers make for wonderfully quick and tasty burritos, which this family LOVES!

Quick Tip: Don’t skip the squeeze of fresh lime juice after cooking. It really does brighten the flavors and pulls this whole meal together.

I just don’t like to fuss when it comes to dinner.  It’s time to wind down and enjoy your time as a family or couple and not have to be worrying about “What’s for dinner”??!!  This recipe made us both happy, let’s take a peek this easy below:

Slow Cooker Shredded Mexican Chicken

Prep time: 15 minutes
Cook time: 3–8 hours
Serves: 4-6

Ingredients:

2 lbs. boneless, skinless chicken thighs

2 10-oz. cans Rotel fire-roasted diced tomatoes & green chilies, undrained

2 15-oz. cans black beans, rinsed and drained

3-4 cloves garlic, minced

1 small jalapeno pepper, finely diced

1½ T. hickory-flavored liquid smoke

2 t. ground cumin

1 T. chili powder

1 t. smoked paprika

2 t. dried oregano

1 t. cayenne pepper

Salt and black pepper, to taste

2 limes, quartered

¼ c. fresh cilantro, chopped

Directions:

1. Unroll and add chicken thighs to bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.
2. Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove lid and shred chicken while in the slow cooker with two forks. Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes to allow chicken to absorb the flavors.
3. Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.
4. To serve, spoon chicken mixture over plain brown rice or cilantro-lime rice. Top with cilantro-lime sauce if desired. Serve with remaining lime wedges. Enjoy!

Here’s to good & healthy eats,

Subscribe to Mama Kat's Texas Round-Up

 

Get a FREE E-book,

my gift to you!

 

• Author
• Recent Posts

Follow Me

Kat

Chief Cook/Bottle Washer & Menopause Survivor! at Mama Kat's Texas

Howdy there, I'm Kat. I'm so glad you found my site, WELCOME! I'm a southern gal with a gypsy soul, found my way back home to North Texas!I'm married an amazing man, we have 4 crazy kids, awesome friends and critters too.Pull up a seat, grab a glass of tea and stay awhile!

Follow Me

Latest posts by Kat (see all)

• Menopause got you Anxious? - November 12, 2019
• Spicy Slow Cooker Chili - November 6, 2019
• Sweet Potato Buddah Bowl - October 29, 2019