I can’t believe it’s been since April that I have posted! Since I’m off work for the Summer (Teacher life), my goal is to post more recipes on here as well as some of my travelling and exploring adventures this summer! So far, we will be going to Traverse City and Cleveland! But enough rambling! Here is another fantastic recipe for you that I make ALL the time.
This recipe is my GO to for meal prepping. It is also a huge hit when you have company over for dinner. You can add this chicken to a salad, wrap, soup – to anything really. I found two crockpot recipes online, but both had a lot of steps and ingredients I didn’t have, so I combined both recipes and kind of made my own! Behold, Scenes From Dinner’s Mexican Crockpot Shredded Chicken!
4 boneless, skinless chicken breasts
tablespoon of olive oil
1/2 cup mild salsa (medium if you like spicy)
3-4 tablespoons brown sugar
1 tablespoon chili powder or 1/2 pack of taco seasoning (You can add more if you’d like!)
1 1/2 teaspoons salt
1 tsp EACH garlic pwdr, onion pwdr,
1/2 tsp EACH smoked paprika (optional) 1/2 tsp dry oregano, black pepper
Hot sauce to taste (optional)
Parsley (for garnish – optional)
Salsa (Homemade or Store bought)
If making tacos, I pair this recipe with a Mexican rice and simple garden salad.
Rub chicken breasts with oil and place in the bottom of your slow cooker. Add ALL of the remaining ingredients except for the hot sauce. I add half a cup of water with 1 chicken bouillon cube mixed in for more flavouring. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Add hot sauce to taste if desired.