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Crockpot Shredded Chicken
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.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6–7 servings 1x
- Category: Lunch, Dinner, Meal Prep
- Method: Slow-Cooker/Crockpot
- Cuisine: Mexican
Ingredients
2 – 2.5 pounds boneless skinless chicken breasts (already defrosted)
1 small-medium red onion, diced
1 14.5–ounce can diced tomatoes
1 4–ounce 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
- In a 4-6 quart crockpot, add all ingredients.
- 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).
- Shred the chicken with 2 forks.
- Please leave feedback and your review if you made this recipe!
Equipment
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