I brought out the slow cooker again this week to make some shredded chicken to fill tacos, and it worked out really nicely. It was really simple to put together, and the house smelled great while it was cooking. My chicken was a little frozen still, and it was perfectly cooked after 4 hours on high. We used this chicken inside tacos with white corn tortillas and topped them with some of the Raw Sweet Corn and Tomato Salsa that I made last night, some shredded Mexican cheese blend, hot sauce and a dollop of sour cream. We had the rest of the quinoa and black beans from the Quinoa Black Bean Burrito Bowls and it was perfect!
I love using this chicken in tacos, enchiladas, or on nachos. Really any sort of Mexican-inspired dish!
3 boneless skinless chicken breasts
10 ounce can mild green chile enchilada sauce
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground coriander
¼ teaspoon ground chipotle chili powder
Place chicken in slow cooker.
Pour enchilada sauce over top, sprinkle with seasoning and cook on low for 6-8 hours or high for 3-4. Remove chicken, shred with two forks, and return to the sauce.
Great for filling tacos, enchiladas, burritos or on top of your favorite cooked grain.
- Serving Size:
- Calories: 177
- Sugar: 2 g
- Sodium: 428.2 mg
- Fat: 3.6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 2.8 g
- Fiber: 0.6 g
- Protein: 31.2 g
- Cholesterol: 99.3 mg
Keywords: shredded chicken, green chile chicken, chicken tacos