Paleo Crockpot Mexican Shredded Chicken: lbs boneless skinless chicken breast 1 cup chicken broth cup salsa of choice, tsp onion powder tsp garlic powder tsp chili powder (more if you like some heat) tsp paprika 1 tsp cumin, sea salt and pepper to taste
This is an authentic Mexican tinga de pollo, a dish made with shredded chicken in a delicious tomato sauce and Chipotle Chile in Adobo sauce. Serve it on warm corn tortillas with sour cream or Mexican rice.
Easy Instant Pot Shredded Mexican Chicken 2 lbs Boneless Skinless Chicken Breasts 1 C. Medium Salsa oz can Diced Tomatoes 1 Tbsp Chili Powder 1 Tsp Cumin 1 tsp Garlic 2 pinches Oregano Sprinkle of Salt tsp Liquid Smoke
I make this for hubby often. Easiest Mexican shredded chicken ever. Crockpot + taco seasoning (they add salsa, I add that after it& been shredded) You don& even have to thaw the meat, just frozen chicken breasts.
You can never have too many recipes for delicious, fast, freezer-friendly meals! This recipe for Cafe Rio-style shredded chicken is one of my family’s very favorites (if you’re lucky enough to have one of their restaurants near you, you’ll know why!