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This Chicken recipe is used for so many different dishes in our home: tacos, burritos, quesadillas, salads and even paninis! It’s perfectly tender and juicy with the perfect blend of spices to make the most delicious meals.
Slow Cooker Shredded Mexican Chicken
4 Chicken Breasts
1 Small Can Chicken Broth
1 Packet Taco Seasoning (or a few tablespoons of Homemade Seasoning)
1 7oz Can Roasted Diced Green Chilies
Place chicken into your slow cooker and cover with broth and taco seasoning. Cook on low for 4 -5 hours. Shred chicken and add the whole can of chilies (don’t drain). Mix everything together and let cook for an additional 30 minutes before serving.
This can be done on the stove faster! Use a second can of broth and boil the chicken in the 2 cans of broth until cooked, about 25 minutes. Then remove all but about 1 cup of broth, add the taco seasoning and shred the chicken. Add the chilies and let simmer on low heat covered for 15+ minutes.