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Crockpot Mexican Shredded Chicken

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The best part of this Paleo Crockpot Mexican Shredded Chicken besides it being delicious, is all of the ingredients should be stuff you have in your kitchen.

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Rate this recipe 4.3/5 (47 Votes)

Ingredients

  • 2 pounds chicken breast, boneless, skinless
  • 1 cup chicken broth
  • 1/3 cup salsa (my favorite is El Pato, sold at my Walmart near the canned tomatoes)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon chili powder or to taste
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoon cumin
  • Sea salt and pepper to taste

Details

Servings 6
Adapted from paleoperfectly.com

Preparation

Step 1

Place chicken in slow cooker.

Add remaining ingredients and stir to combine. Cook on low for 6-8 hours.

Shred chicken with forks about 1/2 hour before serving.

Serve and enjoy!

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