Prep:
40 min
Slow Cooker Mexican Shredded Chicken
- Prep: 10 min
- Cook: 6 hr
- Total: 6 hr 10 min
- Servings: 8
Rated 4.8837/5
based on 43 customer reviews
Ingredients (4)
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6 boneless, skinless chicken breasts
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1 tablespoon taco seasoning
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2 cups salsa
Steps (4)
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Step 1
In a slow cooker, combine all ingredients and stir.
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Step 2
Cover and cook on low for 5 hours.
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Step 3
Shred the chicken with two forks. Return to the slow cooker. Stir and cook uncovered for 1 more hour on low.
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Step 4
Serve in tacos, on nachos, over salad or rice, or plain.
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For safe meat preparation, reference the USDA website.
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| Calories | 213 |
|---|---|
% Daily Value* |
|
| Total Fat 5g | 8% |
| Saturated Fat 1g | 6% |
| Trans Fat 0g | |
| Cholesterol 108mg | 36% |
| Sodium 860mg | 37% |
| Total Carbohydrates 5g | 2% |
| Dietary Fibers 1g | 4% |
| Sugars 3g | |
| Protein 37g | |
| Vitamin A 392 IU | 8% |
| Vitamin C 3mg | 4% |
| Calcium 28mg | 3% |
| Iron 1mg | 6% |
| Potassium 812mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. |
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