Mexican Shredded Chicken recipe
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- 6 skinless, boneless chicken breast halves water to cover ¼ medium yellow onion, chopped 2 cups salsa 2 tablespoons minced garlic 2 tablespoons ground cumin 2 tablespoons chili powder 2 tablespoons cayenne pepper 2 tablespoons salt 2 tablespoons ground black pepper
Nutrition Info
- 183.9 caloriescarbohydrate: 10.9 gcholesterol: 67.1 mgfat: 4.2 gfiber: 3.6 gprotein: 27.1 gsaturatedFat: 1 gservingSize: -sodium: 2936.2 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Mexican Shredded Chicken
Directions
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Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper, stir.
Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken to a plate and shred with 2 forks.