Crockpot Mexican Shredded Chicken
Slow-cooked, spicy Mexican chicken, effortlessly shredded, perfect for meal prep
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- ¼ cup Water
- 1 lb. Boneless Chicken Breasts
- 3 Tsp. Lime Juice
- 1 can Tomatoes With Green Chiles With Juice (Rotel Tomatoes)
- 1 tsp. Smoked Paprika
- 1 tsp. Salt
- 1 tsp. Cumin
- ½ tsp. Chili Powder
- ¼ tsp. Chipotle Powder
- 2 Garlic Cloves, Chopped
- 1 Tsp. Onion Powder
- 1 Jalapeno, Deseeded and Roughly Chopped
Preparation
Step 1
Place the boneless chicken breasts in the crockpot.
Step 2
Sprinkle the lime juice evenly over the chicken.
Step 3
Pour the can of tomatoes with green chilies (including the juice) over the chicken.
Step 4
Sprinkle the smoked paprika, salt, cumin, chili powder, chipotle powder, and onion powder over the chicken.
Step 5
Scatter the chopped garlic cloves and chopped jalapeno over the top.
Step 6
Carefully pour the ¼ cup of water into the crockpot, trying not to wash the spices off the chicken.
Step 7
Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours. The chicken is done when it is tender and easily shreds with a fork.
Step 8
Once the chicken is cooked, use two forks to shred it directly in the crockpot. Mix well with the sauce and spices.
Step 9
Enjoy!
