Mexican Spicy Shredded Chicken (Crock Pot)
- Ready In:
- 8hrs 15mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 -3 lbs boneless skinless chicken breasts or 2 -3 lbs boneless skinless chicken thighs
- 1 medium onion, chopped
- 1 (7 ounce) can diced green chilies
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1 (5 ounce) bottle hot sauce
- 1 teaspoon garlic powder
- 1 chicken bouillon cube
- 1 cup water
- salt and pepper
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
-
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.
see 4 more reviews
RECIPE SUBMITTED BY
Shiraz
San Francisco, CA
Updating soon....