Slow-Cooked Shredded Chicken

This flavorful staple has a myriad of uses and is truly a set-it-and-forget-it kind of dish. I made this batch for enchiladas, but the leftovers have also already been in a “sloppy Jose’ ” sandwich, served over rice, and eaten just as it is. You can also use half now and freeze the other half for future use. This version is somewhat Mexican in nature with the spice blend and vegetables that I used, but you can adjust the tastes to suit your needs.

shredded chicken in a crock pot
It’s honestly so good that you can eat it just as it is.

What You’ll Need:

  • 4 lbs boneless, skinless chicken breast or thigh
  • 2 tbsp butter
  • 2 tbsp minced garlic
  • 2 minced jalapenos
  • 1/2 sliced onion
  • 2 cans of diced tomatoes
  • 1 1/2 tbsp “taco seasoning”
  • 1 tbsp chili powder (or more if you prefer spicier)
The uncooked ingredients in a crock pot
This photo looks pretty, but you’ll want to give your ingredients a quick stir and make sure the chicken is buried in there before starting up the crock pot.


Put everything except for the chicken into the slow cooker. Give it all a stir, then bury the chicken in the sauce (unlike the photo I’ve shown above, which was purely for aesthetic purposes).

Cover the pot and set it to low. Let it cook for 6 to 8 hours, then check the doneness of the chicken by cutting a piece in half and making sure there is no pink in there.

Once completely cooked through, dig the chicken out with tongs and use two forks to shred the pieces, then return it to the sauce and give the whole thing a good stir.

You can also set the cooker to high and cook for 3 to 4 hours, if you’re pressed for time.

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