Mexican Shredded Chicken in a Crock Pot
Have you ever gone to the store and seen chicken on sale because the "sell by" date is in the next day or two? Or, maybe chicken is on sale "just because." A few days ago I saw boneless, skinless chicken breasts on sale for 1/3 their normal price. I bought 5 pounds (two packages with three boneless, skinless breasts each). If you see chicken on sale at the grocery store, have a crock pot, and a little extra time that day then I would encourage you to buy, buy, buy! You can make "Mexican Shredded Chicken in a Crock Pot" and make tacos, taquitos, quesadillas, enchiladas, salads and my favorite tostadas for a crowd or freeze in smaller portions for easier week night meals.
Mexican Shredded Chicken in a Crock Pot
5 lbs of boneless, skinless chicken breasts (you can also use thighs)
2 tablespoons of chili powder
1 tablespoon of onion powder
1 tablespoon of salt
1 tablespoon of oregano
2 teaspoons of garlic powder
3/4 teaspoons of cumin
3/4 teaspoons of black pepper
1/4 teaspoon of cayenne
1 cup of water
1) Trim chicken of all excess fat and reserve in an air-tight freezer bag for "Homemade Chicken Stock in a Crock Pot." Arrange all the chicken breasts in the bottom of a 5 quart crock pot.
2) Sprinkle the chicken with all of the dry spices.
3) Add 1 cup of water.
4) Cook on low for 4 to 5 hours. Leave the house if you must, and then come home to a kitchen that smells amazing.
5) Dig in with two forks and start shredding until you have a crock pot filled with shredded chicken. The liquid (which seems like a lot at first) will get incorporated into the chicken.
Mexican Shredded Chicken in a Crock Pot
5 lbs of boneless, skinless chicken breasts (you can also use thighs)
2 tablespoons of chili powder
1 tablespoon of onion powder
1 tablespoon of salt
1 tablespoon of oregano
2 teaspoons of garlic powder
3/4 teaspoons of cumin
3/4 teaspoons of black pepper
1/4 teaspoon of cayenne
1 cup of water
1) Trim chicken of all excess fat and reserve in an air-tight freezer bag for "Homemade Chicken Stock in a Crock Pot." Arrange all the chicken breasts in the bottom of a 5 quart crock pot.
2) Sprinkle the chicken with all of the dry spices.
3) Add 1 cup of water.
4) Cook on low for 4 to 5 hours. Leave the house if you must, and then come home to a kitchen that smells amazing.
5) Dig in with two forks and start shredding until you have a crock pot filled with shredded chicken. The liquid (which seems like a lot at first) will get incorporated into the chicken.
I really like how easy this is to do. m
ReplyDeleteThe cumin is two separate listings which measurment do i use?
ReplyDeleteTana thank you for letting me know that cumin was listed twice. I can't believe that I didn't notice this and no one else has mentioned it. I only use 3/4 teaspoons of cumin. I will delete the other line. Thanks again for taking the time to let me know.
ReplyDeleteMichele
How many people do you think this would feed in taco form? Have you thought of doubling the recipe and do you think it could all fit in the same crockpot?
ReplyDeleteHi Charisse! Interesting question. I would feel comfortable saying 12 people at 2 tacos each. However, I’m the type of person who doesn’t even want to take the chance of running out of food. I’d rather have leftovers to freeze or have a couple days later for lunch. As far as doubling, I haven’t done it. If I had to double if for a party I would do one of the following: 1) Two days before its needed make a batch, cool, refrigerate. One day before, repeat. Day of party reheat both batches on low. 2) Make two batches simultaneously in two crockpots (I have 3 for entertaining purposes) 3) Go for the double in one batch but use white meat and not thighs in this case because they may get too mushy.
DeleteI wish you the best for your party! - Michele
Depending on how many people you need to feed, I’ve fed 60 people with this menu: https://foodiejourney.blogspot.com/2014/07/tex-mex-feast-for-crowd-carnitas-beans.html
DeleteWould this be able to be done in the oven or stove top? If so, how?
ReplyDelete