SLOW COOKER SHREDDED MEXICAN CHICKEN

Cook Time: 4 hrs | Passive Time: 15 mins | Yield: 6 Servings

This Shredded Mexican Chicken is slow-cooked to perfection for a couple of hours! Enjoy the juiciness in each bite of this amazing chicken dish! Serve it for nachos, burritos, etc.! All you need are these simple ingredients and easy steps, and you are good to go. Enjoy!

INGREDIENTS :

• 1/4 c Tomato Paste
• 2 tsp chili powder
• 1 tbsp olive oil
• 1/4 tsp Cayenne Pepper Add more if you want spicy chicken.
• 1 tsp seasoning salt
• 1 tsp paprika
• 1 c low sodium chicken broth
• 2 pounds fresh boneless, skinless chicken breasts
• 2 tbsp lemon juice or lime juice
• 1 tsp garlic powder

Optional Garnish:

• Fresh Lime slice
• Fresh cilantro
• Red onion, chopped

DIRECTIONS :

1. Apply cooking spray to the inside of the crockpot.
2. Lay the chicken breasts into the greased crockpot and arrange them in a single layer to the bottom. Add a bit of olive oil over each chicken followed by the seasonings.
3. Add tomato paste, chicken broth, and lemon juice into a mixing bowl. Stir until well blended.
4. Add the broth mixture on top of the chicken breasts.
5. Cover and seal the crockpot, then cook everything for about 4 hours on a low setting.
6. Remove the chicken breasts from the crockpot, then use two forks to shred them into small pieces. Put them back into the
7. crockpot and stir to combine with the sauce. Cook for 15 more minutes on low heat. Dish out!
8. Top each serving with onions and freshly chopped cilantro to garnish.
9. Serve with lime slices on the side. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.