5-Ingredient Crock Pot Mexican Shredded Chicken
If you’re on the hunt for a quick, flavorful, and versatile meal that practically cooks itself, look no further than this 5-Ingredient Crock Pot Mexican Shredded Chicken. This recipe is the epitome of convenience, using just five simple ingredients that meld together beautifully over hours of slow cooking. Whether you’re serving it over rice, stuffing it into tacos, or just enjoying it straight from the bowl, this shredded chicken is sure to become a staple in your kitchen.
Why Cooks Rave About It
This dish has gained a loyal following for several reasons. First, the simplicity of the recipe makes it accessible for even the busiest cooks. With only five ingredients, you can whip it up without a second thought. Second, the flavor profile is undeniably delicious; the combination of spices, green chilis, and salsa infuses the chicken with a deep, rich taste that elevates any meal. Lastly, the versatility of the shredded chicken means it can be used in countless ways, making it a perfect candidate for meal prep and leftovers.
What Goes In
- 3 lbs boneless skinless chicken thighs or breasts: Both cuts work great, but thighs tend to be juicier and more forgiving during the cooking process.
- 1 (7-oz) can diced green chilis: These add a mild heat and a wonderful depth of flavor.
- 1 large yellow onion, diced: Sweet and aromatic, the onion serves as a flavorful base for the dish.
- 1 (14-oz) can enchilada sauce: This sauce brings a robust flavor and a touch of spice, making the chicken irresistible.
- 1 cup red salsa: Adds a fresh, zesty kick and is a perfect complement to the enchilada sauce.
- Sea salt: Essential for enhancing the flavors of all the ingredients.
Hardware & Gadgets
- Crock Pot: A slow cooker is essential for making this dish. It allows the chicken to become tender and infused with flavor.
- Cutting board and knife: For dicing the onion and preparing the chicken if necessary.
- Measuring cups and spoons: To ensure accurate measurements for the sauces and spices.
- Shredder or two forks: For shredding the chicken once it’s cooked.
5-Ingredient Crock Pot Mexican Shredded Chicken, Made Easy
Step 1: Prepare the Chicken
Start by placing the 3 lbs of boneless skinless chicken thighs or breasts into the bottom of your crock pot. There’s no need to trim or season the chicken yet; it will absorb all the flavors as it cooks.
Step 2: Add the Vegetables
Next, sprinkle the diced large yellow onion over the chicken. The onion will soften and infuse the chicken with its sweet flavor.
Step 3: Mix in the Sauces
Pour the 1 (14-oz) can of enchilada sauce and the 1 cup of red salsa over the chicken and onions. This combination will create a luscious sauce that makes the chicken flavorful and juicy.
Step 4: Stir in the Green Chilis
Add the 1 (7-oz) can of diced green chilis on top of the mixture. If you prefer a spicier kick, consider using hot green chilis.
Step 5: Season and Cook
Sprinkle a pinch of sea salt over the top, place the lid on the crock pot, and set it to cook on low for 6-8 hours or on high for about 4 hours. The longer it cooks, the more tender and flavorful the chicken will become.
Step 6: Shred and Serve
Once the cooking time is up, remove the chicken from the crock pot and shred it using two forks or a hand mixer. Return the shredded chicken to the pot and stir it into the sauce. Serve immediately or store for later use.
Low-Carb/Keto Alternatives
- Use cauliflower rice instead of traditional rice as a low-carb base.
- Wrap the shredded chicken in lettuce leaves instead of tortillas for a fresh and crunchy taco alternative.
- Pair with sautéed bell peppers and onions for a nutritious and colorful side dish.
- Top with avocado slices or guacamole for added healthy fats.
Author’s Commentary
This 5-Ingredient Crock Pot Mexican Shredded Chicken is one of those recipes that you will find yourself coming back to time and again. It’s wonderfully forgiving, meaning you can adjust the ingredients based on what you have at home. Not to mention, it’s perfect for feeding a crowd or for a cozy night in. The leftovers are just as delicious and make for easy lunches throughout the week. I love how it can be the star of a taco night or simply served over a bed of greens for a wholesome meal.
Leftovers & Meal Prep
Leftovers from your 5-Ingredient Crock Pot Mexican Shredded Chicken can be stored in an airtight container in the refrigerator for up to 4 days. This makes it an excellent candidate for meal prep! You can portion it out for easy lunches or dinners throughout the week. It also freezes beautifully, allowing you to save some for a busy day when you don’t feel like cooking. Just be sure to let it cool completely before freezing, and store it in freezer-safe containers.
Reader Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it’s best to cook it on the high setting for 5-6 hours to ensure it reaches a safe temperature. Just be aware that it might not shred as easily as thawed chicken.
What can I do with the shredded chicken besides tacos?
The possibilities are endless! You can use it in burrito bowls, salads, quesadillas, or even as a topping for nachos. It also works great in soups or pasta dishes!
Can I make this recipe in an Instant Pot instead?
Absolutely! You can make this dish in an Instant Pot by using the sauté function for the onions and then adding the chicken and sauces. Cook on high pressure for 15-20 minutes, and then shred as usual.
How spicy is this chicken?
The spiciness largely depends on the type of salsa and green chilis you use. For a milder flavor, opt for mild salsa and green chilis. If you like it spicy, go for hot options!
Let’s Eat
This 5-Ingredient Crock Pot Mexican Shredded Chicken is not just a meal; it’s an experience that brings people together around the table. The rich flavors and tender texture make it a dish that you’ll want to share with family and friends. Gather your loved ones, pile up the tacos, and enjoy the deliciousness of this easy and satisfying meal. Whether it’s a busy weeknight or a weekend gathering, this recipe promises to deliver comfort and joy in every bite. So roll up your sleeves, set your crock pot, and get ready for a culinary adventure you won’t soon forget!
5-Ingredient Crock Pot Mexican Shredded Chicken
Ingredients
Equipment
Method
- Step 1: Prepare the Chicken - Place the 3 lbs of boneless skinless chicken thighs or breasts into the bottom of your crock pot. There’s no need to trim or season the chicken yet; it will absorb all the flavors as it cooks.
- Step 2: Add the Vegetables - Sprinkle the diced large yellow onion over the chicken. The onion will soften and infuse the chicken with its sweet flavor.
- Step 3: Mix in the Sauces - Pour the 1 (14-oz) can of enchilada sauce and the 1 cup of red salsa over the chicken and onions. This combination will create a luscious sauce that makes the chicken flavorful and juicy.
- Step 4: Stir in the Green Chilis - Add the 1 (7-oz) can of diced green chilis on top of the mixture. If you prefer a spicier kick, consider using hot green chilis.
- Step 5: Season and Cook - Sprinkle a pinch of sea salt over the top, place the lid on the crock pot, and set it to cook on low for 6-8 hours or on high for about 4 hours. The longer it cooks, the more tender and flavorful the chicken will become.
- Step 6: Shred and Serve - Once the cooking time is up, remove the chicken from the crock pot and shred it using two forks or a hand mixer. Return the shredded chicken to the pot and stir it into the sauce. Serve immediately or store for later use.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This dish freezes beautifully; let it cool completely before freezing.
- Use cauliflower rice for a low-carb meal option.
- Wrap the chicken in lettuce leaves instead of tortillas for a fresh taco alternative.
- Consider adding avocado slices or guacamole for extra flavor.
