101 Cooking For Two - Everyday Recipes for Two: Mexican Shredded Chicken in a Crock Pot

Thursday, October 25, 2012

Mexican Shredded Chicken in a Crock Pot

Mexican Shredded Chicken in a Crock Pot from 101 Cooking For Two
Great in tacos or anywhere you would use Mexican shredded chicken. A chicken taco salad. Chicken burritos or enchiladas. My wife is planning a Mexican buffet with this as a featured component.

Start with some skinless boneless chicken breast and cook in a slow cooker in spiced up salsa until it falls apart. Shred and add some sour cream, corn and black beans.



Rate
 My wife did the rating. Two thumbs up and "you can make this anytime". I think I have found one of her favorites.

Notes: Scale to make the amount you want. The three breast make a HUGE amount of shredded chicken but it should freeze well.  A good 12 large serving, probable more, we lost count. The white corn is much more tender and sweet than the standard corn and is highly recommended. Trust me on this, I'm from Iowa and we know corn. If you want a "plain" Mexican shredded chicken, skip the additions after the shredding but do finish up the 8 hour cooking.

Start with about 2 pounds of chicken. This is 3 medium to large and is closer to 2 1/2 pounds. Trim well and remove that little piece of meat/fat on the rib portion.
Mix 2 cups of salsa of choice (I prefer medium ChiChi's or Pace) with 1 T chili powder, 1/4 t of oregano and cumin in the crock pot. Place the trimmed chicken breast in the salsa, push to bottom and cover with some of the salsa.
Start the slow cooker on low for 8 hours. At 7 hours, remove the chicken to a chopping board and shred with two forks and place back in crock pot.
Add 1 cup sour cream, 1 pound of frozen corn.
 Rinse a 14 oz can of black beans under running water and add that also.
 Mix well and cook for the last hour.
Mexican Shredded Chicken in a Crock Pot from 101 Cooking For Two
Use anyway you want.






Mexican Shredded Chicken in a Crock Pot


Great in tacos or anywhere you would use Mexican shredded chicken. A chicken taco salad. Chicken burritos or enchiladas. My wife is planning a Mexican buffet with this as a featured component.

Ingredients

  • about 2 pounds skinless boneless chicken breast trimmed
  • 2 cups salsa (I like medium Pace or Chi-Chi's)
  • 1 T chili powder
  • 1/4 t oregano
  • 1/4 t cumin
  • 1 cup sour cream
  • 1 pound frozen white corn
  • 1 - 14 oz can black beans rinsed

Instructions

1) Start with about 2 pounds of chicken, trim well and remove that little piece of meat/fat on the rib portion.2) Mix 2 cups of salsa of choice with 1 T chili powder, 1/4 t of oregano and cumin in the crock pot. Place the trimmed chicken breast in the salsa, push to bottom and cover with some of the salsa.3) Start the slow cooker on low for 8 hours. At 7 hours, remove the chicken to a chopping board and shred with two forks and place back in crock pot. 4) Add 1 cup sour cream, 1 pound of frozen corn. Rinse a 14 oz can of black beans under running water and add that also.5) Mix well and cook for the last hour.
Details
Prep time: Cook time: Total time: Yield: 12 servings

Updated

June 26 2013

DrDan

Labels: , , , ,

1 Comments:

At November 3, 2012 at 3:36 PM , Blogger Chris said...

That would rock used as enchilada stuffing or chimmichangas.

 

Post a Comment

Did you enjoy the post or have a question? Please leave a comment or ask away, provide info on how you liked something, etc. Note that spam, rude comments or comments with random links will all be deleted.

Subscribe to Post Comments [Atom]

<< Home