Easy Crockpot Mexican Style Shredded Chicken – this recipe is super simple to make, requires a few minutes of your time and full of flavor! It’s perfect for salads, wraps, overtop rice/quinoa, tacos, or in a sandwich.
The best part of a crockpot recipe? The crockpot does 95% of the work. Sorry, you are responsible for that 5% of effort here. Prep the ingredients, toss it into the pot and let it do it’s thing! I prefer to prep some foods/meals (meats, pasta dishes, vegetables, salads, etc.) one to two days a week. This helps for those lazy days, the days that you spend every minute possible completely busy, or when you don’t know what you feel like eating and want as less complicated as possible.
This is where the crockpot is a wonderful tool. I toss the chicken, broth, and seasonings in and in a few hours – I’ve got chicken for the week. Win win, right?
Can’t appear any simpler than this, now can it?
This recipe is extremely easy. Honest. If you mess this up, we need to have a little chat.
Everything you see in this picture – toss it all in the crockpot, set to low and forget about it. Not for good. You won’t be able to with the aroma that will fill your house. Set it and walk away for a few hours.
Viola! Easy peasy lemon squeezy! Or should it be lime squeezy with this recipe? Ha!
And in just 4-4.5 hours you have delicious, moist, flavor-packed Mexican Style Shredded Chicken. Don’t forget to pour the leftover liquid from the crockpot overtop of the chicken to help retain the flavor and keep the shredded chicken moist! If you store this in the fridge to have throughout the week, be sure to give the chicken a good stir first as the liquid will solidify and possibly settle at the bottom of the container.