Ingredients
Equipment
Method
- Generously spray a large (6-quart) slow cooker with cooking spray.
- Combine all ingredients listed under “Add to Slow Cooker” in the prepared crockpot.
- Ensure chicken is submerged in liquid as much as possible. Cover and cook on high for 3 and 1/2 to 5 hours, or on low for 4 to 6 hours—until chicken shreds easily.
- Turn off the slow cooker. Remove chicken, discard any fat, and shred the meat using two forks or dice with a knife.
- Return shredded chicken to the slow cooker and stir gently. Taste and adjust seasoning if needed.
- Optional: Prepare roasted peppers and corn as a side.
- The toppings seal the deal! Serve the chicken over cooked rice, topped with your choice of toppings such as lime, cilantro, cilantro-lime sauce, guacamole, sour cream, Cheddar cheese, etc.
Notes
- Tip 1: Chicken thighs are recommended for more flavor and tenderness, but chicken breasts can also be used. Cut each breast into 3 even pieces. Watch timing carefully, because breasts dry out quickly!
- Tip 2: Roasted peppers, corn, and black beans make great sides. Follow this roasted corn recipe (without optional toppings); thinly slice the peppers (instead of cutting into chunks) and toss black beans on the sheet pan after roasting.
- Tip 3: Serving suggestions: Cooked rice, lime wedges, cilantro, cilantro-lime sauce, guacamole or ripe avocado, sour cream, cheddar cheese.
- Tip 4: You can prepare a homemade sauce: Cilantro Lime Sauce or Healthy Cilantro-Lime Sauce.
- Tip 5: Store in an airtight container for up to 5 days. Freeze in freezer-safe bags or containers for up to 3 months.