Crockpot Shredded Chicken

Dairy-Free, Dinner, Gluten-Free, Lunch, Nut-Free 2 comments

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Crockpot Shredded Chicken

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5 from 1 review

Use this shredded chicken for burritos, salads, nourish bowls, taco bowls, etc. I like to use Siete’s almond flour tortillas to make burritos with it – add some sautéed bell peppers with guacamole, salsa, and sour cream and you are set for a delicious meal.

  • Author: Christine Manes
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 67 servings 1x
  • Category: Lunch, Dinner, Meal Prep
  • Method: Slow-Cooker/Crockpot
  • Cuisine: Mexican

Ingredients

Units Scale

22.5 pounds boneless skinless chicken breasts (already defrosted)

1 small-medium red onion, diced

1 14.5ounce can diced tomatoes

1 4ounce can diced green chiles

1 large lime, juiced

2 Tbsp apple cider vinegar

1 1/2 Tbsp chili powder

1 1/2 tsp cumin

1 1/2 tsp oregano

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp smoked paprika

1 tsp pink Himalayan salt or sea salt

(Optional) 1 tsp red pepper flakes

1/2 cup broth (I used grass-fed beef bone broth)

Instructions

  1. In a 4-6 quart crockpot, add all ingredients.
  2. Cover and cook on low for 4-5 hours, or high heat for 2.5-3, until chicken reaches an internal temp of 165°F (or until you can shred it with 2 forks and there’s no pink in the center).
  3. Shred the chicken with 2 forks.
  4. Please leave feedback and your review if you made this recipe!

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2 Comments

  1. Great recipe! All the seasonings gave it a nice spice. Would be great in burritos and with salads.






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