Slow Cooker Mexican Shredded Chicken

Slow Cooker Mexican Shredded Chicken

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.