Kimberly Friedman
@kfchef08
Slow Cooker Mexican Pulled Chicken
This Slow Cooker Mexican Pulled Chicken is a flavorful and easy dish that combines tender shredded chicken with zesty green salsa and enchilada sauce. Perfect for tacos, burritos, or served over rice, this recipe is a crowd-pleaser that requires minimal effort and delivers maximum flavor.
Details
- Cuisine:mexican
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:3
- Views:6
Recipe Information
- Prep time15 min.
- Cook time3 min.
- Total time18 min.
- Servings6
Ingredients
- 1 1/2 pounds
- 1 (16 ounce) jar
- 1 (28 ounce) can
Cooking Instructions
Follow our step-by-step guide on how to make Slow Cooker Mexican Pulled Chicken.
Step 1
Start by placing the chicken breasts at the bottom of your slow cooker, creating a cozy base for your dish.
Step 2
Next, pour the vibrant green enchilada sauce and zesty green salsa over the chicken, making sure every piece is generously coated in that delicious sauce.
Step 3
Now, cover your slow cooker and let the magic happen—cook on Low for at least six hours or on High for about three hours.
Step 4
You’ll know it’s ready when the chicken is tender and practically falls apart at the touch of a fork.
Step 5
Once the cooking time is up, carefully remove the chicken from the slow cooker and set it on a plate.
Step 6
Grab two forks and shred the chicken into bite-sized pieces, letting your culinary instincts guide you.
Step 7
Return the shredded chicken to the slow cooker, allowing it to soak up all those incredible flavors for an extra 20 minutes before serving.
Step 8
This final step is where the real flavor infusion happens, making each bite a delightful experience.
Step 9
Enjoy your flavorful creation!.