Crock Pot Shredded Chicken Recipe

Name: Crock Pot Shredded Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large Chicken Breast; 2 large Cans of Diced Tomatoes; 2 Jalapenos(or any other peppers to taste); 2 tbsp Salt; 2 tbsp Chili Powder; 1 tbsp Cumin; 1 tbsp Black Pepper; 1 tbsp Granulated Garlic; 2 medium Diced Onions; 1 bunch Cilantro(Optional)

Servings: persons

2 large Chicken Breast
2 large Cans of Diced Tomatoes
2 Jalapenos(or any other peppers to taste)
2 tbsp Salt
2 tbsp Chili Powder
1 tbsp Cumin
1 tbsp Black Pepper
1 tbsp Granulated Garlic
2 medium Diced Onions
1 bunch Cilantro(Optional)

1
Blend 1 can of the tomatoes in a blender and pour into crock pot.
2
Add the onions, jalapenos and spices
3
Pour the other can of diced tomatoes and mix all the ingredients well.
4
Bury the chicken, and cook in the crock pot on high for 3-4 hours and mix occasionally.
5
Remove the chicken and shred with a fork and return to the crock pot.
6
Season to taste.
7
The spice measurements that work for me, but are just estimates.
8
Serve over rice or in a tortilla with sour cream and cheese.
9
If you want you can use the same recipe with beef.
10
Just season, and brown the beef in a frying pan then place in the crock pot.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large Chicken Breast, 2 large Cans of Diced Tomatoes, 2 Jalapenos(or any other peppers to taste), 2 tbsp Salt, and more.

Yes, Crock Pot Shredded Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Shredded Chicken

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