My family enjoys Mexican food and this easy recipe gets made frequently. All you have to do is toss everything in your crockpot and let it do the cooking! The chicken comes out tender, moist and full of flavor. You can control how much ”heat” it has with your choice of salsa. When the chicken is finished cooking it takes just a few minutes to shred it. Keep it simple by serving buffet style. Assemble your toppings and tortillas and let everyone make their own tacos or burritos.
Crockpot Mexican Shredded Chicken
- 2 pounds boneless skinless chicken breast
- 1 cup salsa
- 1 packet taco seasoning mix
Spray crockpot with non-stick spray. Place chicken in crockpot, sprinkle with taco seasoning mix and top with salsa. Cover and cook on low for 6-8 hours or on high for 3-4 hours. When chicken is tender, remove it to a plate and shred using 2 forks. Return shredded chicken to the crockpot mixing it back into the flavorful juices. While it warms back up assemble your favorite taco toppings.
Yields: 8 Servings Servings Size: ½ cup per serving
Nutritional Information (not including optional toppings or tortillas)
Per Serving: 147 Calories; 1g Fat (9.6% calories from fat); 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 505mg Sodium.
Old WWP 3 / New WWPP 3
For a quick rice side dish use leftover cooked rice, add canned or frozen corn, black beans, sliced green onions, salsa and fresh cilantro before heating it up. Sorry no picture, remember I am new at blogging and sometimes I forget to take a picture!
Some of our favorite toppings are re-fried beans, black olives, cilantro, cheese, green onions, light sour cream, fresh limes, salsa and some shredded lettuce.
You can add flavor to canned fat free re-fried beans by stirring in a little fresh cilantro, 1/2 tsp ground cumin and a squeeze of fresh lime juice.
Have you seen the Mission Extra Thin yellow corn tortillas? I first read about them at TJ’s Test Kitchen blog. They are very point friendly. Two tortillas are just 80 calories, 1g fat, 2g fiber, 16g carbs, 2g protein. Delicious!
5 comments
4 pings
linda says:
January 31, 2010 at 8:27 am (UTC -7)
The shredded chicken was easy to make and had wonderful flavor. I’ll be adding it to my regular routine. Thanks
Tami says:
January 31, 2010 at 3:34 pm (UTC -7)
Linda you are welcome, I am glad you enjoyed it. We have it about twice a month and never get tired of it.
linda says:
March 3, 2010 at 6:41 am (UTC -7)
I made this recipe with chicken and liked it so much I made it a 2nd time with Pork. Both times it was delicious!
Tami says:
March 5, 2010 at 4:03 pm (UTC -7)
Thanks for the review Linda. It is also good with a london broil!
Hubby says:
April 17, 2010 at 6:39 pm (UTC -7)
April 17th
Had this for dinner today, I helped shred the chicken, Tami had to teach me. what a great staple to have on our family menu
Thanks Tami
I don’t know if Tami saw me sneek the Taco bell hot sauce packet onto my burrito, but that is way better that going to Taco Bell and getting one of the full fat burritos….right
Hubby
Mexican Shredded Pork Tacos / Crock Pot | says:
June 22, 2010 at 10:27 am (UTC -7)
[...] of planning meals the other day I decided I wanted pork tacos instead of the usual Mexican shredded chicken I make. I dug in the freezer and found a package of boneless pork chops so I threw them in the [...]
Mood Foods | says:
October 7, 2010 at 8:32 am (UTC -7)
[...] Rushed home and proceeded to slice, dice and chop the toppings for tacos and burritos. Shred the Mexican Chicken I had going in the crock pot so David could eat when he got home from [...]
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November 29, 2010 at 11:35 am (UTC -7)
[...] Crockpot Mexican Shredded Chicken | 22 Jan 2010. Spray crockpot with non-stick spray. Place chicken in crockpot, sprinkle with taco seasoning mix and top with salsa..nutmegnotebook.com/?p=209 – Crockpot Mexican Shredded Chicken | [...]
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