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Mexican Shredded Chicken

2 Ingredient Mexican Shredded Chicken

Need an easy and quick meal idea? Then whip up this two ingredient Mexican shredded chicken. You can use it to make burritos, tacos, enchiladas, or top it on salad. It's fast and so delicious. Pair this with my black bean recipe and you have some great staples for the week. Give it a try and let's get cooking!
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 283 kcal

Equipment

Ingredients
  

Instructions
 

  • Wash the chicken and place in your crockpot.
    2 lbs chicken breasts
  • Top with our favorite salsa. I use a roasted tomatillo salsa verde, but any salsa will work for this recipe.
    12-16 ounces salsa
    tomatillo salsa
  • Set your crock pot to low and cook for 6 hours. You can turn to warm after 6 hours until you are ready to serve. When ready, the chicken will easily shred and pull apart by using two forks.
    crockpot
  • Serve in tacos, burritos, enchiladas, quesadillas, or whatever you prefer. Enjoy!
    Mexican Shredded Chicken

Notes

The nutritional data is a guideline. Please reference your salsa to determine the exact nutrtional data. 

Nutrition

Calories: 283kcal | Carbohydrates: 6g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 821mg | Potassium: 1.059mg | Fiber: 2g | Sugar: 3g | Vitamin A: 476IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg
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