Shredded Mexican Chicken
For the Flipping 50 Members Cinco Fiesta recipes I turned this into nachos complete with a non-dairy cheese sauce and baked non-gluten “chips.” This chicken is also is a winner as the star in a taco salad or soft tacos. So many ways to enjoy it! And such ease. Don’t forget the guac!
Who doesn’t love some nachos? But if you’re avoiding food sensitivities like dairy, corn, and gluten it makes the whole thing a bit challenging. This Shredded Mexican Chicken is free of all the things that can make a midlife woman’s gut rebel. You’ll love them! I filled out the F50 members’ recipes with Cheesy No Cheese Sauce, Avocado-Tomatillo Salsa, and Taco meat. Think you can’t enjoy Mexican? This Shredded Mexican Chicken proves that wrong..and makes it easy peasy to let your slow cooker do the work and have a fiesta tonight!
- 2 pounds boneless skinless chicken breasts about 4 small/medium or 3 medium/large
- 1 1/2 teaspoons kosher salt divided
- 1/2 teaspoon black pepper
- 1 T EVO
- 1 T chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 can fire-roasted diced tomatoes in their juices 14 ounces
- 2 – 3 chipotle peppers in adobo individual peppers from a can; NOT 3 cans, finely chopped (three peppers has a not-unbearable kick. Use 2 if you are more sensitive to spice, 1 if you do not want it to be spicy at all)
- Black beans, canned, drained, optionally to add protein and texture (and fiber!)
Lightly coat a 6-quart slow cooker with nonstick spray. Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
Heat the olive oil in a large skillet. Once hot and shimmering, add the chicken. Sear each side for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Transfer to the prepared slow cooker.
Sprinkle the chicken with the chili powder, garlic powder, onion powder, oregano, and remaining 1/2 teaspoon kosher salt. Pour in the tomatoes including their juices. Scatter the chipotle peppers over the top.
Cover and cook on low for 4 to 5 hours or on high for 1 to 2 ½ hours, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. The cooking time will vary based on your slow cooker and the size of your chicken breasts. Remove the chicken to a cutting board. Let the chicken rest for 5 minutes, then shred with two forks, either on the cutting board or return it to the slow cooker and shred it directly in the slow cooker with two forks or (for even faster shredding) a hand mixer.
Return the chicken to the slow cooker (if needed) and stir in with the cooking liquid. Add in the optional beans (if using). Cover and cook on low for 15 minutes to allow the chicken to absorb the flavor and cooking juices.
Making homemade chips for nachos is easy with brown rice tortillas. A little olive oil and sea salt. Broil for a few and boom!
P.S. For those in your household that like spice, the 2 peppers won’t be enough. My brother was visiting and asked where the hot sauce was. Just saying.
Make this? Let me know if you love it as much as I do! I’m making my second batch in 10 days!