Powerfully Delicious Crock Pot Shredded Chicken for tacos, enchiladas, or salads.
Jay Gleaton
6
10 minutes
3 hours
260
Mexican, American
Main Dish, tacos
This recipe is a really easy recipe for everyone to make. It uses chicken. You can use chicken breast or chicken thighs for this recipe. I use chicken thighs. There's so many uses for this recipe. I'll get into them a little later but as a base recipe, it can't be beat.
This is a set and forget it kind of recipe. You can really use a crock-pot for this or do it on top of the stove (covered, on low) or you can do it in the oven (covered, 300 degrees) anyway you go about it this is an easy delicious recipe for a quick meal on a weeknight.
Ingredients
2 lbs. boneless skinless chicken thighs or breasts. Personally I think breasts work out better.
1 Jar of 3 alarm salsa (or 4 alarm if you like it SPICY)
3 tbs. Smokey Taco Mix
S&P to taste
blank
1 small onion diced
Some peppers diced
Directions
Chop the optional veggies (optional option)
Clean any fat you want to remove from the chicken and add it to the crock pot. Pick how much you want your mouth to burn. Medium or XX-Hot!
Add veggies if you have them and top with the salsa that speaks to you and set the crock pot to high for 4 hours. (It’s usually done in 3)
remove chicken when it shreds easily, remove to another bowl and shred with 2 forks.
Add back to the crock pot with the liquid and it’s ready to serve.
