Slow Cooker Mexican Shredded Chicken
This delicious, healthy slow cooker recipe is as easy as itis versatile. This flavor-packed chicken is perfect for burrito bowls, lettucewraps, or over a bed of flavorful cilantro-lime rice.
Tip: Don’t skip the squeeze of fresh lime juice aftercooking. It really brightens the flavors and pulls them all together.
Prep time: 15 minutes Cook time: 3–8 hours Serves: 4-6
2 lbs. boneless, skinless chicken thighs
2 10-oz. cans Rotel fire-roasted diced tomatoes & greenchilies, undrained 2 15-oz. cans black beans, rinsed and drained 3-4 cloves garlic, minced 1 small jalapeno pepper, finely diced
1½ T. hickory-flavored liquid smoke
2 t. ground cumin
1 T. chili powder
1 t. smoked paprika
2 t. dried oregano
1 t. cayenne pepper Salt and black pepper, to taste
2 limes, quartered ¼ c. fresh cilantro, chopped
1. Unroll and add chicken thighs to bottomof a 5 or 6-quart slow cooker crock. Top with tomatoes, black beans, garlic,jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano,and cayenne pepper. Season with salt and black pepper, to taste. Stir tocombine, making sure the chicken thighs are coated and submerged in the liquid.
2. Cover and cook on high for 3-4 hours orlow for 6-8 hours. 30 minutes before done cooking, remove lid and shred chickenwhile in the slow cooker with two forks. Stir to combine shredded chicken withother ingredients. Cover and cook for remaining 30 minutes to allow chicken toabsorb the flavors.
3. Remove lid and squeeze fresh lime juiceinto the crock. Add cilantro and stir to combine. Season with additional saltand black pepper, if desired.
4. To serve, spoon chicken mixture overplain brown rice or cilantro-lime rice. Topwith cilantro-lime sauce if desired. Serve withremaining lime wedges. Enjoy!
*Note to publisher: Bonus recipes for the cilantro-lime riceand sauce are included in this package.