Mexican Shredded Chicken (Slow Cooker)
Easy slow cooker Mexican salsa chicken made with chicken breast, salsa and gluten-free fajita seasoning. Perfect for wraps, tacos, bowls and great for leftovers too.
Servings: 6
Calories: 133kcal
Equipment
- Slow Cooker (Crockpot)
Ingredients
- 700 grams (1.5 lb) chicken breasts
- 1 jar salsa, mild, medium or hot
- 1 packet gluten-free fajita seasoning
- Optional: squeeze of lime before serving
Instructions
- Place the chicken breasts into the slow cooker.
- Sprinkle over the gluten-free fajita seasoning.
- Pour the salsa over the top.
- Turn the chicken a few times so everything is coated evenly.
- Cook on low for 4 to 5 hours or high for 2 to 3 hours until the chicken is tender, and can be pulled apart with a fork.
- Use two forks to shred the chicken directly in the slow cooker. Stir everything back through the sauce until evenly coated.
Notes
- No extra liquid is needed - because chicken releases moisture as it cooks, you don't need extra stock/broth or water.
- A 'chunky' salsa usually gives the best texture.
- Chicken thighs can also be used.
Nutrition
Calories: 133kcal | Carbohydrates: 0.01g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 136mg | Potassium: 432mg | Fiber: 0.003g | Sugar: 0.01g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.4mg