Paleo Crockpot Mexican Shredded Chicken: lbs boneless skinless chicken breast 1 cup chicken broth cup salsa of choice, tsp onion powder tsp garlic powder tsp chili powder (more if you like some heat) tsp paprika 1 tsp cumin, sea salt and pepper to taste
This is an authentic Mexican tinga de pollo, a dish made with shredded chicken in a delicious tomato sauce and Chipotle Chile in Adobo sauce. Serve it on warm corn tortillas with sour cream or Mexican rice.
You can never have too many recipes for delicious, fast, freezer-friendly meals! This recipe for Cafe Rio-style shredded chicken is one of my family’s very favorites (if you’re lucky enough to have one of their restaurants near you, you’ll know why!
Easy Instant Pot Shredded Mexican Chicken 2 lbs Boneless Skinless Chicken Breasts 1 C. Medium Salsa oz can Diced Tomatoes 1 Tbsp Chili Powder 1 Tsp Cumin 1 tsp Garlic 2 pinches Oregano Sprinkle of Salt tsp Liquid Smoke
I make this for hubby often. Easiest Mexican shredded chicken ever. Crockpot + taco seasoning (they add salsa, I add that after it& been shredded) You don& even have to thaw the meat, just frozen chicken breasts.