I love this Crockpot Mexican Shredded Chicken, because I’m often looking for ways to add protein to my breakfasts and lunches. One quick run through the recipe can get you all set for the week ahead! And its so simple – thank goodness for crockpots!
TIP: Separate your shredded chicken into individual portion sized freezer bags and throw them in the freezer if you know you won’t be able to eat it all within the week. It will make for easier lunches and breakfasts in the future, and you won’t have to thaw the entire amount!
TIP: Add some of this shredded chicken to scrambled eggs for a festive morning egg bowl. Salsa, anyone?
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Crockpot Mexican Shredded Chicken
Quick and easy crockpot Mexican shredded chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 14.5 oz chicken broth
- 3 tablespoons taco seasoning, plus extra
- 4 oz diced green chiles, undrained
Directions
- Step 1 Pour chicken broth into crockpot.
- Step 2 Add chicken breasts to crockpot.
- Step 3 Sprinkle taco seasoning over chicken.
- Step 4 Cover and cook for 4 hours on low.
- Step 5 Remove from slow cooker and shred.
- Step 6 Add some of the cooking liquid and green chiles. Stir to combine.
- Step 7 Add additional taco seasoning, if desired.
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