Slow Cooker Mexican Shredded Chicken
Slow Cooker Mexican Shredded Chicken is a simple and delicious creamy shredded chicken recipe. This recipe is perfect for tacos, burritos, and as a dip!
Servings: 8
Ingredients
- 3 Chicken Breasts, skinless/boneless
- ½ tsp Salt
- ¼ tsp Pepper
- 4 cloves Garlic, pressed
- 1 (15 oz) can Corn
- 1 (15 oz) can Black Beans, drained & rinsed
- 1 med Onion, diced
- 1 cup Salsa*
- 1 (8 oz) pkg Cream Cheese
Instructions
- Place the chicken breasts into the slow cooker. Sprinkle the salt and pepper over them.
- Cover the chicken with the garlic, corn, black beans, onion, and salsa.
- Cook on Low for 6-7 hours, or High for 2-3 hours, until chicken is tender and easily shreds.
- Remove chicken to a plate.
- Add the cream cheese in chunks and stir well to incorporate.
- Shred the chicken using two forks. Then add it back into the crock. Stir well. Place the lid back on the slow cooker.
- Turn slow cooker to Warm, and it will be ready for tacos, burritos, or for dipping tortilla chips into it!
- Garnish with jalapeños, cilantro, salsa, sour cream, cheese, tomatoes, or whatever you like!
Notes
Use a salsa that you enjoy eating. This is the main seasoning, so use a good one!
Nutrition
Calories: 291kcal
