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Peace. Love. Ranch.

Slow Cooker Mexican Shredded Chicken

  • Prep Time 10 min
  • Cook Time 6 hr
  • Servings 8
  • Print print Print

Ingredients (4)

Nutrition Facts
Calories: 213,
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.
For safe meat preparation, reference the USDA website.

Steps (4)

  1. 1

    In a slow cooker, combine all ingredients and stir.

  2. 2

    Cover and cook on low for 5 hours.

  3. 3

    Shred the chicken with two forks. Return to the slow cooker. Stir and cook uncovered for 1 more hour on low.

  4. 4

    Serve in tacos, on nachos, over salad or rice, or plain.

    1. 1
      Place all ingredients in the inner pot of your multi-cooker and stir together. Turn on the multi-cooker and secure lid, setting pressure valve to “sealing.”
    2. 2
      Select “manual” or “pressure cook,” and cook on high-pressure for 10 minutes. Select “cancel” to turn off the machine.
    3. 3
      Allow the pressure valve to natural pressure release at least 10 minutes, then quick-release pressure by turning the seal to “venting.” Remove chicken and shred with two forks.
    4. 4
      Switch multi-cooker to sauté mode. Add chicken back in and cook, stirring, until warmed through. Serve in tacos, on nachos, over salad or rice, or on its own.

    * Always follow manufacturer’s instructions.

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52 Reviews


recommend 92.3% would recommend this recipe

Rated 5 out of 5 by from So simple and soooo good I added an extra tablespoon of taco seasoning and used less chicken because I only feeding three people. But this was a hit in my house!
Date published: 2022-09-25
Rated 5 out of 5 by from Great tatste My family is in love with this recipe and beg me to make it often
Date published: 2022-06-21
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