Slow Cooker Mexican Shredded Chicken ~ Recipe

This delicious, healthy slow cooker recipe is as easy as it is versatile. This flavor-packed chicken is perfect for burrito bowls, lettuce wraps, or over a bed of flavourful cilantro-lime rice. 

We like it on weekends after a long day of shovelling snow or hitting the slopes. It is so easy to pull together if you make the sauce the day before and let the slow cooker do its work all day long. This cilantro lime rice is easy to pull together in the last hour of the meat cooking.

To take this Mexican shredded chicken recipe to the next level, make sure to serve it over our Cilantro Lime Rice with the Cilantro Lime Sauce with Homemade Fajita Seasoning. YUM!! 👍😋

Tip: Don’t skip the squeeze of fresh lime juice after cooking. It really brightens the flavors and pulls them all together.

Slow Cooker Mexican Shredded Chicken ~ Recipe

Prep time: 15 minutes
Cook time: 3–8 hours
Serves: 4-6

Ingredients:

2 lbs. boneless, skinless chicken thighs 

2 10-oz. cans Rotel fire-roasted diced tomatoes & green chilies, undrained
2 15-oz. cans black beans, rinsed and drained
3-4 cloves garlic, minced
1 small jalapeno pepper, finely diced

1½ T. hickory-flavored liquid smoke 

2 t. ground cumin

1 T. chili powder

1 t. smoked paprika

2 t. dried oregano

1 t. cayenne pepper
Salt and black pepper, to taste

2 limes, quartered
¼ c. fresh cilantro, chopped

Directions:

1. Unroll and add chicken thighs to bottom of a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.
2. Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before done cooking, remove lid and shred chicken while in the slow cooker with two forks. Stir to combine shredded chicken with other ingredients. Cover and cook for remaining 30 minutes to allow chicken to absorb the flavors.
3. Remove lid and squeeze fresh lime juice into the crock. Add cilantro and stir to combine. Season with additional salt and black pepper, if desired.
4. To serve, spoon chicken mixture over plain brown rice or cilantro-lime rice. Top with cilantro-lime sauce if desired. Serve with remaining lime wedges. Enjoy!

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• Southwestern Chicken Soup~ Recipe
• One Skillet Lemon-Rosemary Chicken Thighs with Broccoli

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