Mexican Spicy Shredded Chicken (Crock Pot)

"This is an easy, and very versatile recipe. It is spicy, so don't make it if you don't like spicy food! I use this in tacos, burritos, taco salads, and enchiladas. You can freeze it also. I hope you enjoy it!"
 
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Ready In:
8hrs 15mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Add all ingredients to slow cooker, mix well.
  • Chicken should be covered by liquid, if not, add more water.
  • Cook on low 8 hours.
  • The chicken should be falling apart already, just continue to shred it.

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Reviews

  1. I make this recipe for work pot lucks all the time when we do a taco bar. Everyone loves it and raves about it every time. Too spicy for some, but I love it! Tonight I tried adding a home grown Anaheim pepper so hopefully it will be tasty with that. I am letting it simmer on low overnight for lunch tomorrow. Every time I have made this by the recipe it has turned out super tender. One time I made it on high in the crock pot and cut the cooking time in half and it still turned out awesome!
     
  2. Yummy! My husband and I loved the spicy kick. Too hot for my kids. The second time I made this recipe, I omitted the cayenne pepper and hot sauce. It was just as good, and the kids gobbled it up. I used the chicken to make flautas and taquitos.
     
  3. Very tasty. I cooked mine closer to 9 hours, which was probably a bit too long as the chicken was slightly dry. We used it in Chicken Nachos with tortilla chips, black beans, corn & salsa. DELICIOUS.
     
  4. I used a whole cut up chicken for this, so had to add extra liquid. I didn't have hot sauce, so I added the ingredients for DiB's hot pepper sauce. After the chicken was cooked and shredded, I decided it neede a little more spice, so I added it back in to simmer for 10 minutes. Perfect!!
     
  5. I used a combination of breats and thighs for this dish. I substituted a 15 oz. can of spicy enchilada sauce (red) for the hot sauce but honestly, I should have added a few drops of hot sauce because it wasn't spicy at all. The flavor was very good and the consistency from being in a slow cooker all day was terrific. The best thing about this recipe was that you could do so many things with the leftovers. We made chicken and black bean enchiladas, chicken and cheese burritos, etc. The only reason I didn't give this recipe 5 stars is because it needs some more spice. I will make this again and experiment with adding other spices. Otherwise, the base recipe is great.
     
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