Crock Pot Shredded Mexican Chicken

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4.3 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 77.0
  • Total Fat: 0.6 g
  • Cholesterol: 20.6 mg
  • Sodium: 25.0 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 8.9 g

View full nutritional breakdown of Crock Pot Shredded Mexican Chicken calories by ingredient
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Introduction

Perfect to serve with whole wheat tortillas or over rice. Perfect to serve with whole wheat tortillas or over rice.
Number of Servings: 10

Ingredients

    5 lbs. skinless boneless chicken breast
    2 large onions-chopped
    2 large green bell peppers-chopped

    For juice:
    Lime zest
    4 limes
    2 oz. Tequila
    1/2 cup water
    1 Tbsp Sea Salt
    1/2 Tbsp Coursely ground black pepper
    Pinch of ground cayenne pepper to tast

Directions

Put chicken breasts into crock pot frozen. Cover with onions and peppers.

To make juice:

Zest two of the limes into bowl. Set limes aside for juicing.

Juice all four limes - keeping even the pulp.

Mix lime zest and juice and with other ingredients and wisk together.

Pour over ingredients in crock pot.

Set crock pot to low for 8 hours. Toward the end, you will need to stir to shred the chicken.

Serve with tortillas or over brown rice.

Makes 10 4-oz. servings.

Number of Servings: 10

Recipe submitted by SparkPeople user VAHUFFMAN.

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Member Ratings For This Recipe

  • Absolutely delicious! Very tender chicken with tons of flavor. A hit with the whole family. Will be making again very soon! - 1/25/16

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  • 0 of 3 people found this review helpful
    Won't be making this one since I don't drink - 9/11/12

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  • Good but we changed it and made it better by not adding tequila and instead adding crushed pineapple during cooking and after. It really helped balance out the lime and spice. - 3/27/10

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  • Had very little flavor, the chicken was dry and it had a terrible after taste. Followed the recipe to a t. - 11/11/09

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  • This was great! Whole family loved it. Left out tequilla. Added lots of garlic, some cumin and coriander. Served on tortillas, shredded cheese, tomatoes, and lettuce. - 1/19/09

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