Mexican Shredded Chicken {Easy Crock-pot Recipe}
This delicious and easy Crock-Pot recipe for Mexican Shredded Chicken is full of bold Tex-Mex flavor. It serves beautifully on lettuce boats or tortillas for those not following a low carb diet.
Servings: 8
Calories: 278kcal
Ingredients
- 2.5 lbs boneless skinless chicken breasts
- 3/4 cup chicken broth
- 10 oz Rotel Tomatoes (diced tomatoes with green chilis)
- 2 oz cream cheese (softened)
- 2 garlic cloves, minced
- 1 1/4 cup Colby Jack Cheese, grated
- 2 tbsp Homemade Taco Seasoning
- salt and pepper
Instructions
- Place chicken in the slow cooker and cover with chicken broth. Salt and pepper the chicken if desired. Cook on high for 3-4 hours or low for 6-7 hours.
- Remove chicken from the slow cooker and shred the chicken. Drain the remaining chicken broth and reserve 1/3 cup.
- Add the shredded chicken and chicken broth back to the slow cooker along with the softened cream cheese, Rotel, taco seasoning, minced garlic cloves and grated cheese.
- If your crock-pot has a stovetop function turn it to high and cook for approx 10 minutes. If the crock-pot does not have a stovetop function leave the lid off and cook on high for 35-45 minutes or until all of the ingredients are melted together, and any excess liquid has evaporated. You can also prepare this last step in a skillet if you don't have time to wait for it to cook down in the crock-pot.
- Serve on a bed of lettuce or romaine lettuce hearts. Those that aren't following a ketogenic lifestyle can enjoy in tortialls as chicken tacos.
Nutrition
Calories: 278kcal | Carbohydrates: 3g | Protein: 36g | Fat: 13g | Fiber: 1g | Sugar: 1g