Name: Slow Cooker Mexican Shredded Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Chicken broth - ½ cup; Tomato paste - 1 (6 ounce) can; Garlic, minced - 2 cloves; Brown sugar - 2 tablespoons; Worcestershire sauce - 2 tablespoons; Garlic salt - 1 tablespoon; Cider vinegar - 1 tablespoon; Ground cumin - 1 teaspoon; Ground paprika - 1 teaspoon; Cayenne pepper - ¼ teaspoon; Skinless, boneless chicken breast halves - 1 pound

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Mexican Shredded Chicken

1. Chicken broth - ½ cup

2. Tomato paste - 1 (6 ounce) can

3. Garlic, minced - 2 cloves

4. Brown sugar - 2 tablespoons

5. Worcestershire sauce - 2 tablespoons

6. Garlic salt - 1 tablespoon

7. Cider vinegar - 1 tablespoon

8. Ground cumin - 1 teaspoon

9. Ground paprika - 1 teaspoon

10. Cayenne pepper - ¼ teaspoon

11. Skinless, boneless chicken breast halves - 1 pound

How to cook deliciously - Slow Cooker Mexican Shredded Chicken

1. Stage

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. Stage

Place chicken in a 3-quart slow cooker. Pour sauce over top.

3. Stage

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. Stage

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.