Slow Cooker Mexican Shredded Chicken
Ingredients
The chicken
-
3
pieces
Chicken Breasts, skinless/boneless
The seasoning
-
½
tsp
Salt
-
¼
tsp
Pepper
-
4
cloves
Garlic, pressed
The vegetables and legumes
-
1
15 oz can
Corn
-
1
15 oz can
Black Beans, drained & rinsed
-
1
medium
Onion, diced
-
1
cup
Salsa
The dairy
Instructions
- Place the chicken breasts in the slow cooker and sprinkle with salt and pepper.
- Cover the chicken with garlic, corn, black beans, onion, and salsa.
- Cook on Low for 6-7 hours or High for 2-3 hours until the chicken is tender and easily shreds.
- Remove the chicken to a plate.
- Add cream cheese in chunks and stir to incorporate.
- Shred the chicken with two forks and return it to the slow cooker, stirring well.
- Turn the slow cooker to Warm and serve with tacos, burritos, or as a dip.
Nutrition Facts (estimated)
Servings
8
Calories
291
Total fat
10g
Total carbohydrates
25g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
You might also like