Slow Cooker Shredded Mexican Chicken

Slow Cooker Shredded Mexican Chicken

2 lbs fresh boneless skinless chicken breasts
1 tablespoon olive oil
1 cup low sodium chicken broth
2 tablespoons lemon juice or lime juice
1/4 cup Tomato Paste
And so on.

  • First step, First, spray your crockpot with non-stick cooking spray. Place the chicken breasts in the bottom of the slow cooker. Drizzle the chicken with the olive oil. Sprinkle the seasonings onto the chicken breasts.
  • After it, In a separate bowl, add the chicken broth, lemon/lime juice, and tomato paste, then whisk to combine. Pour the broth mixture over the seasoned chicken.
  • After that, Place lid on slow cooker and cook on low for 4 hours or until chicken is fully cooked. The internal temperature should be 165°F (74°C). Once finished cooking, take two forks and shred the chicken in the slow cooker.
  • Complete Ingredients and Instructions:

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