Slow Cooker Mexican Shredded Chicken

This slow cooker recipe is great for those busy weekdays. We like this shredded chicken in tacos but it could be used in a lot of different dishes. Kid-tested and approved! Freeze the leftovers for a quick meal later! Serve in tacos, taquitos, enchiladas, salad, chicken soup, or shredded chicken sandwiches!

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 193 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar
• ¼ teaspoon cayenne pepper
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 pound skinless, boneless chicken breast halves
• 2 tablespoons Worcestershire sauce
• 1 (6 ounce) can tomato paste
• ½ cup chicken broth
• 1 tablespoon garlic salt
• 1 teaspoon ground paprika

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.