Slow Cooker Mexican Shredded Chicken
Description
This slow cooker recipe for Mexican shredded chicken is perfect for busy weekdays--start it early in the day and it will be ready for tacos, sandwiches, or soup for dinner!
Ingredients
•
1/2 cup chicken broth
•
1 (6 ounce) can tomato paste
•
2 cloves garlic, minced
•
2 tablespoons brown sugar
•
2 tablespoons Worcestershire sauce
•
1 tablespoon garlic salt
•
1 tablespoon cider vinegar
•
1 teaspoon ground cumin
•
1 teaspoon ground paprika
•
1/4 teaspoon cayenne pepper
•
1 pound skinless, boneless chicken breast halves
Directions
1
Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
2
Place chicken in a 3-quart slow cooker. Pour sauce over top.
3
Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
4
Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.