Description
This Slow Cooker Mexican Shredded Chicken recipe features tender chicken breasts cooked in a vibrant tomatillo salsa verde with spices, served over fluffy rice. It combines fresh ingredients like tomatillos, Anaheim peppers, cilantro, and aromatic cumin and chili powder for an easy, flavorful slow cooker meal perfect for tacos, burritos, or a simple family dinner.
Ingredients
Salsa Verde
- 12 ounces tomatillos – husked, cleaned and quartered (approximately 2 ½ cups)
- 2 Anaheim peppers – seeded and roughly chopped
- 1 cup white onion – chopped
- 1 cup cilantro – chopped
- 4 garlic cloves – peeled
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 2 teaspoons lime juice – freshly squeezed
- Salt and pepper – to taste
Chicken and Other Ingredients
- 4 large chicken breasts
- 1 cup chicken broth
- 1–2 tablespoons agave nectar or sugar
- 1 can kidney beans (about 19 ounces) – drained and rinsed
- 1 ½ cups uncooked rice
Instructions
- Prepare the Salsa Verde: Add the tomatillos, Anaheim peppers, onion, cilantro, garlic, cumin, chili powder, and lime juice to a blender. Blend until smooth, or leave it a bit chunky if preferred. Season with salt and pepper to taste.
- Combine Ingredients in Slow Cooker: Place the chicken breasts, chicken broth, agave nectar (or sugar), kidney beans, and the blended tomatillo mixture into the slow cooker. Stir gently to combine.
- Cook the Chicken: Set the slow cooker to high and cook for 4 hours, ensuring the chicken breasts are fully cooked through and tender.
- Shred the Chicken: Remove the chicken breasts onto a cutting board. Using two forks, shred the chicken into bite-sized pieces, leaving some larger chunks to avoid stringiness. Return the shredded chicken to the slow cooker and mix it with the salsa verde. Adjust seasoning with additional salt and pepper if needed.
- Cook the Rice: While the chicken finishes cooking, prepare the rice according to package instructions until fluffy and tender.
- Serve: Serve the shredded chicken and salsa verde mixture over the cooked rice. Garnish with extra cilantro or lime wedges if desired for added freshness and brightness.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat leftovers gently in a pot over medium heat to retain moisture.
- The shredded chicken can be frozen for up to 3 months; thaw in the refrigerator before reheating.
- If using the shredded chicken in tacos, burritos, or enchiladas, drain the chicken from the liquid before serving but reserve the liquid to keep leftovers moist or use it as a base for tomatillo soup.
- For best texture, shred the chicken with two forks leaving larger chunks, as it will break down further when mixed into the salsa.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe with rice)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 85 mg
