Description
Mexican shredded chicken simmers with zesty spices and tender meat, creating a mouthwatering meal perfect for tacos, burritos, and enchiladas. Slow-cooked with minimal effort, this recipe delivers bold flavors that will make dinner both easy and delicious for home cooks.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) chicken breasts, boneless, skinless
Flavor Enhancers:
- 1 packet taco seasoning (1 ounce/28 grams)
- 1 cup salsa
- 1/2 lime, juiced
- 1 tablespoon minced cilantro (for garnish)
Complementary Ingredients:
- 1 can corn kernels, drained (15.5 ounces/440 grams)
- 1 can black beans, drained and rinsed (15.5 ounces/440 grams)
- 1 cup cooked rice (optional, for serving)
Instructions
- Prepare the crockpot by nestling chicken breasts at the bottom of the slow cooker, creating an even base layer.
- Generously sprinkle taco seasoning across the chicken, ensuring complete coverage for maximum flavor infusion.
- Distribute corn kernels and black beans evenly over the seasoned chicken, creating a colorful and textured foundation.
- Gently cascade salsa across the entire surface, allowing the liquid to seep between ingredients and promote thorough cooking.
- Cover the crockpot and set to low temperature, allowing the mixture to simmer and meld flavors for 6-7 hours until chicken becomes exceptionally tender.
- Using two forks, carefully shred the chicken directly within the cooking liquid, breaking it into soft, succulent strands.
- Squeeze fresh lime juice over the shredded chicken, stirring to incorporate the bright, citrusy essence throughout the mixture.
- Continue cooking for an additional 15 minutes to allow the lime juice to integrate and intensify the overall taste profile.
- Serve the aromatic, tender chicken over fluffy rice, garnishing with fresh cilantro for a vibrant, authentic Mexican-inspired meal.
Notes
- Choose chicken breasts with consistent thickness to ensure even cooking and prevent dry or undercooked sections.
- Opt for low-sodium taco seasoning and salsa to control salt intake and customize flavor intensity for personal preferences.
- Add extra protein variety by mixing chicken breasts with thighs, which provide more moisture and richer taste during slow cooking.
- Accommodate dietary needs by substituting corn and black beans with quinoa or cauliflower rice for low-carb options.
- Prep Time: 10 minutes
- Cook Time: 6 hours 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 70 mg