Slow Cooker Mexican Shredded Chicken
/I've got to be honest, I almost didn't post this recipe because it is soooo easy to make. I've actually been really insecure to post recipes in general because I'm not an experienced cook and I love to make really simple but healthy food! I try not to add any "fluff" to my food and if a yummy meal looks complicated in a cook book, I simply won't make it!
As I was thinking about it though, I figured that if I was this way, there's got to be other women out there that appreciate simple recipes too!! So, here is my SUPER EASY shredded Mexican chicken recipe! Let me just tell you, once you make it and see how easy it is, you will definitely want to add this to your weekly rotation!
The chicken comes out so moist and flavorful and you can seriously add it to so many things to complete a meal! I added it to black beans and mixed greens earlier this week to make a taco salad! You can add this chicken to enchiladas, tacos, burrito bowls, quesadillas, veggies, etc! It's goes with pretty much everything!
I hope you love it as much as I do and please leave me a comment if you would like to see more healthy (but ridiculously easy) recipes!
INGREDIENTS:
(feeds four)
2-3 frozen boneless chicken breasts (1 used two large ones)
1/4 cup chicken broth
1 16oz can of salsa
1 tsp paprika
1sp chili powder
1 tsp cayenne (for spice)
HOW TO:
1. Place frozen chicken breasts in slow cooker
2. Add salsa, chicken broth, and spices
3. Cook on low for 6 hours or until chicken is fully cooked
4. Add chicken breasts to a bowl and shred with forks
5. ENJOY!
This was before I added the salsa & chicken broth!
Why I made the switch to liquid collagen.