Slow Cooker Mexican Shredded Chicken
This slow cooker Mexican shredded chicken with salsa verde is a flavorful dish made by slow-cooking chicken breasts in a zesty blend of green tomatillo salsa, garlic, and spices. The shredded chicken absorbs the delicious flavors, making it perfect for tacos, burritos, or serving over rice.
Servings: 6
Calories: 362kcal
Equipment
Ingredients
- 12 ounces tomatillos husked, cleaned and quartered - approximately 2 ½ cups
- 2 Anaheim peppers seeded and roughly chopped
- 1 cup white onion chopped
- 1 cup cilantro chopped
- 4 garlic cloves peeled
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 2 teaspoons lime juice freshly squeezed
- 4 large chicken breasts
- 1 cup chicken broth
- 1-2 tablespoons agave nectar or sugar
- 1 can kidney beans about 19 ounces, drained and rinsed
- 1 ½ cups uncooked rice
- salt and pepper to taste
Instructions
- For the salsa verde (green tomatillo salsa): Add the tomatillos, Anaheim peppers, onion, cilantro, garlic, cumin, chili powder and lime juice to a blender. Blend until smooth (it’s okay if you want to leave it a bit chunky). Season with salt and pepper, to taste.
- Add the chicken breasts, chicken broth, sugar, kidney beans and tomatillo mixture to the slow cooker. Cook on high for 4 hours or low for 6 to 7 hours (make sure the chicken breasts are fully cooked).
- Remove the chicken to a cutting board. Shred it using 2 forks and return it to the slow cooker. Check the seasoning and add some more salt and pepper to taste, if needed.
- Cook the rice according to package instructions.
- Serve the shredded chicken with the salsa verde over the rice.
Notes
- Fridge Storage: You can store leftovers in the fridge in an airtight container for up to 3 to 4 days.
- Freezer Storage: The shredded chicken can also be frozen for up to 3 months. Thaw in the fridge.
- Reheat: Reheat in a pot on the stove over medium heat.
- Pepper Substitute: Instead of Anaheim peppers, you can use Fresno peppers which have great flavor. Substitute 1:1 because they might be smaller, but they're spicier.
- For Tacos: If adding to tacos, burritos, enchiladas, etc. you can drain the chicken from the liquid before serving (but reserve it to keep leftovers moist). I don't like to waste any of the delicious, flavorful liquid so consider using it for tomatillo soup.
- Shredding Method: The classic method of shredding is to use two forks to pull the chicken apart. Leave them in bigger chunks because once you get mixing it into the salsa, it tends to break apart even further and can become more on the stringy side.
- Stovetop Instructions: If you want to make this stovetop, add the blended ingredients, chicken, broth, sweetener and beans to a pot and simmer with the lid on for 30 to 40 minutes, or until the chicken is fully cooked and shreddable. Season with salt and pepper, to taste.
Nutrition
Calories: 362kcal | Carbohydrates: 58g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 308mg | Potassium: 740mg | Fiber: 6g | Sugar: 7g | Vitamin A: 377IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 3mg
