Crockpot Mexican Shredded Chicken
Slow-cooked shredded chicken with tomatoes, chilies and spices — great for tacos over lettuce or cauliflower rice.
- Calories
- 610
- Protein
- 42g
- Carbs
- 12g
- Fat
- 36g
Per serving
Ingredients
For 4 servings · 310 min total
- boneless skinless chicken thighs20 oz
- canned diced tomatoes (no sugar)1 can
- mild green chilies, canned1/2 can
- onion, sliced1
- garlic2 clove
- ground cumin1 tsp
- chili powder1 tsp
- olive oil1 tbsp
- salt1 tsp
- fresh cilantro1 tbsp
- cauliflower rice (fresh or frozen)3 cup
Instructions
- 1Place chicken thighs in the slow cooker and top with canned tomatoes, chilies, sliced onion, minced garlic, cumin, chili powder, oil and salt.
- 2Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is very tender.
- 3Remove chicken to a bowl and shred with two forks, then return shredded meat to the crockpot and mix with the juices.
- 4Serve shredded chicken over warmed cauliflower rice and garnish with chopped cilantro.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.