I seem to go in kicks over here in terms of recipes that I create. I’m a baker at heart (and a sweets lover, too), but we all need some simple, real food dinners as well, so I’m trying to shift my focus that way. Whether you have 1 or 10 kids, are single or married, life is busy, and thus, take-out and fast food can be an easy option. Instead I want to help equip you with meals that are easy to prep and make, and which you can also freeze to have on hand for you own convenience food. Enter this healthy shredded Mexican chicken.
Recipe for Healthy Shredded Mexican Chicken
This shredded Mexican chicken recipe is a fix-it-and-forget-it meal that cooks while you are going about your own business. Simply add all of the ingredients to your slow cooker, set it to cook for 8 hours, and when the time is up, you’ll have fall-to-pieces chicken that is submersed in a wonderfully tasty and aromatic liquid. Read: your house will smell amazing.
I like to use chicken thighs for this. In all honesty, it took me a while to get turned on to this piece of poultry, but it really shreds so much easier than breasts and is much cheaper, too! I actually got these thighs from ButcherBox, but I’m trying out Amazon Prime Now (you get stuff delivered within 1 hour AND it comes from Whole Foods!) If you aren’t 100% down with thighs, use a mix of breasts and thighs.
Lastly, I used 2.75 lbs. of chicken for this. My husband eats a lot of meat. And truth be told, we only had a little bit left over for leftovers and that was gone the next day. Use anywhere from 2.5-3 lbs. of chicken for this recipe, and I hope you have more leftovers than I do!
Easy, healthy shredded Mexican chicken that combines authentic flavors that come together in the slow cooker. Perfect for tacos, nachos, burritos and more.
Place all ingredients in a slow cooker. Set to cook for 8 hours. When finished cooking, shred with a fork (mine falls right to pieces). Mix together with broth and let cool before enjoying.
How to serve shredded Mexican chicken:
- In tacos (duh!)
- Nachos never get a turned-up nose at our house. If you need grain-free chips, I love this brand.
- I personally like it on top of a roasted sweet potato or even butternut squash.
- Try it atop roasted spaghetti squash or even zucchini noodles for another grain-free option.
- We made burritos with sweet potato, sautéed spinach and this chicken + cheese. YUUM!
- My daughter likes to make a bowl with it by adding it to some rice and topping it with guacamole.
- Enchiladas are also a favorite (recipe coming soon!)
- BE SURE to make some and freeze it to have more in the future. Thank me later! 😉
One more thing; I’ve been loving these little 8 oz. packs of organic chicken broth, which is perfect for this recipe (and so many others). I kept finding myself with a half-used pack of broth in the fridge; not the case with these babies! Super convenient and reasonable through the link above, which is an affiliate link – full disclosure. This post does contain other affiliate links and I will receive a very small commission if you purchase through any of them; this helps me to keep providing free easy real food recipes to you, and I thank you!
I’m sure I missed some ways to serve up this shredded Mexican chicken. Tell me about it in the comments below!
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