Stupid-Easy Slow Cooker Shredded Mexican Chicken

I mentioned this recipe in passing in another post, but it deserves its own as well in case anyone missed it. In general, I don’t like meat, but even I will find myself standing over the crock pot eating this chicken by the forkful because it’s so juicy and flavorful.

This “recipe” really just involves you dumping three ingredients into a slow cooker and then getting on with your day. It’s a food prepper’s dream! I’ll make a big batch at the start of the week and then have it on hand for taco salads, Mexican-flavored quinoa bowls, spicy breakfast skillets—the list goes on.

Print Stupid-Easy Slow Cooker Shredded Mexican Chicken

Ingredients

• 4-6 boneless, skinless chicken breasts, depending on how much meat you want (4-6 halves or 2-3 full breasts, to avoid confusion)
• 1 can salsa of your choice (any salsa you want! I’ve used everything from El Paso to pineapple salsa made fresh on site at Whole Foods)
• 1 packet taco seasoning (or 1 ½ - 2 tbsp of your own – here’s my favorite DIY recipe)

Instructions

1. Place everything in the crock pot and mix it up good so that the chicken is coated in the salsa/spices. I usually pat the chicken breasts down with a paper towel before putting them in the slow cooker because meat slime totally grosses me out.
2. Cook on high for 5-6 hours.
3. Use a fork to shred the chicken (it should do so easily).

3.1 http://pumpsandiron.com/2015/07/28/stupid-easy-slow-cooker-shredded-mexican-chicken/

Pin this puppy now and try out the recipe next time you meal prep for the week!