For every recipe you see me post on this blog, I can promise you there were at least one or two others that I thought would be hits, but instead were major recipe flops.
While I love my slow cooker for chicken, meat, and the occasional vegetarian curry, it does have the tendency to turn some veg dishes into plain old mush. This was clearly evident when a batch of slow cooker broccoli cheddar soup I was sure would be a hit with my cheese loving fam went untouched, leading to me having to dispose of almost an entire slow cooker of overcooked broccoli and gummy cheese stew. Appetizing, I know!
But this chicken – a hit!
Really anything that can be topped with mounds of guacamole and scooped up with way too many to mention tortilla chips can’t be bad. Whoops!
And it can even count as a one bowl meal – black beans, corn, canned tomatoes, and broth turn it into an almost stew-like dish. Serve it plain, over rice, or on top of a salad and load it up with all the taco fixings you can dream of.
Thankfully I have now redeemed myself in the eyes of my family with this slow cooker hit.
Enjoy!
Dara
Slow Cooker Mexican Shredded Chicken
Print recipe| Serves | 8 |
| Meal type | Main Dish |
| Misc | Freezable, Pre-preparable |
| Website | Adapted from Skinnytaste |
Ingredients
- 6 boneless, skinless chicken breasts
- 32oz can diced stewed tomatoes with chili seasoning
- 1 can black beans (drained and rinsed)
- 2 Cups frozen corn
- 1/4 cup cilantro (chopped)
- 4 green onions (chopped)
- 2 Cups chicken broth
- 1 1/2 Tsp garlic powder
- 1 1/2 Tsp onion powder
- 1 1/2 Tsp cumin
- pinch cayenne (or to taste)
- salt and pepper (to taste)
Note
This makes a large batch of shredded chicken, but leftovers will freeze great so I recommend making the entire batch. Chopped tomatoes, diced avocado or guacamole, salsa, and corn tortilla chips make excellent toppings. It's great served as is, on top of rice or a salad, or rolled in soft tortillas.
Directions
| 1. | Combine tomatoes, broth, green onions, cilantro, beans, corn, cumin, garlic powder, onion powder, cayenne in a slow cooker. Lay chicken breasts on top and season with salt and pepper. |
| 2. | Cook on low for 8 hours. Before serving, remove chicken and shred with a fork. Return to slow cooker and stir to mix with the rest of the ingredients. Serve on top of rice, tortillas, chopped romaine, or eat as is and top with you favourite taco fixings. |
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