MEXICAN SHREDDED CHICKEN
This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!
Provided by IceCreamCaker
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
- Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken to a plate and shred with 2 forks.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g
SHREDDED MEXICAN CHICKEN
This is an adaptation of a recipe from "30 Minute Meals". This is a mildly flavored chicken dish that isversatile and easy, simply stuff into taco shells, fold into burritos, or make chicken nachos--top tortilla chips with this chicken, some cheese, and favorite toppings and bake until cheese melts.
Provided by Amayzng30
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove remaining fat and skin from chicken.
- Rub lime halves all over chicken and allow to sit to impart flavor.
- In a large pot, bring next 6 ingredients to a boil.
- Add chicken, reduce heat and simmer until chicken is cooked (about 20 minutes, depending on size).
- Meanwhile, mix salsa, cumin and chili powder in a large bowl.
- Drain chicken until it is cool enough to handle.
- Add chicken to salsa mixture and shred chicken with two forks, stirring to distribute salsa and seasoning.
- Add salt and pepper to taste.
Nutrition Facts : Calories 191.5, Fat 3, SaturatedFat 0.8, Cholesterol 68.4, Sodium 756.1, Carbohydrate 8.3, Fiber 1.9, Sugar 2.8, Protein 32
SLOW COOKER SHREDDED MEXICAN CHICKEN
Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!
Provided by mrlkn
Categories World Cuisine Recipes Latin American Mexican
Time 4h20m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
- Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
- Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
- Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 5.5 g, Cholesterol 68.3 mg, Fat 5.1 g, Fiber 1.5 g, Protein 27 g, SaturatedFat 1.1 g, Sodium 635.4 mg, Sugar 2.4 g
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- To brine the chicken, add 1/4 cup salt to a quart of water in a mixing bowl. Dissolve the salt and add the chicken breasts, letting them brine covered in the fridge for 30 minutes or so. If the chicken breasts aren't fully submerged then add a bit more water. Once brined, pat dry the chicken breasts and add them to a baking sheet.
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- Once the chicken has cooled a bit you can shred it with two forks and set aside until you need it.
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- Add the chicken and let it cook for about 2-3 minutes on each side. Pour in the chicken stock. Cover the skillet and let the chicken cook in the broth for about 15-20 minutes, until the chicken registers 165 degrees internally and is cooked through.
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