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Classic Mexican Shredded Chicken Tacos
Ingredients:
1 lb boneless, skinless chicken breasts
1 onion, chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chicken broth
Tortillas
Toppings: chopped tomatoes, shredded lettuce, shredded cheese, sour cream, salsa
Instructions:
Place chicken breasts in a slow cooker.
Add onion, garlic, chili powder, cumin, paprika, salt, black pepper, and chicken broth.
Cook on low for 4-6 hours or until chicken is cooked through and tender.
Remove chicken from the slow cooker and shred with two forks.
Assemble tacos with shredded chicken and desired toppings.
Mexican Shredded Chicken Stuffed Peppers
Ingredients:
4 bell peppers
1 lb boneless, skinless chicken breasts
1 onion, chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chicken broth
1 cup cooked quinoa
1 cup shredded cheese
Instructions:
Preheat oven to 375°F.
Cut the tops off the bell peppers and remove the seeds and membranes.
Place chicken breasts in a slow cooker.
Add onion, garlic, chili powder, cumin, paprika, salt, black pepper, and chicken broth.
Cook on low for 4-6 hours or until chicken is cooked through and tender.
Remove chicken from the slow cooker and shred with two forks.
In a large bowl, mix shredded chicken, cooked quinoa, and shredded cheese.
Stuff the bell peppers with the chicken mixture and place them in a baking dish.
Bake in the preheated oven for 30-40 minutes or until the bell peppers are tender and the cheese is melted.
Mexican Shredded Chicken Salad
Ingredients:
1 lb boneless, skinless chicken breasts
1 onion, chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chicken broth
4 cups mixed greens
1 avocado, diced
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels
1/4 cup chopped cilantro
1/4 cup lime juice
2 tbsp olive oil
Instructions:
Place chicken breasts in a slow cooker.
Add onion, garlic, chili powder, cumin, paprika, salt, black pepper, and chicken broth.
Cook on low for 4-6 hours or until chicken is cooked through and tender.
Remove chicken from the slow cooker and shred with two forks.
In a large bowl, mix shredded chicken, mixed greens, diced avocado, black beans, corn kernels, and chopped cilantro.
In a small bowl, whisk together lime juice and olive oil. Pour over the salad and toss to coat.
Conclusion
Mexican Shredded Chicken is a versatile ingredient that can be used in a variety of dishes. From classic tacos to innovative stuffed peppers and salads, there are endless possibilities when it comes to preparing this flavorful protein. Try out these recipes and impress your friends and family with your culinary skills!
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