Why is my crockpot shredded chicken tough?

If your chicken is tough, it could be undercooked or overcooked. For best results, I use a thermometer and slow cook until the chicken reaches an internal temperature of 165 F.

How long can shredded chicken stay on warm in the crockpot?

If you want to bring your crock pot to the kitchen table, the chicken can stay on the warm setting in the crock pot for about 2 hours. After that, it should go in the fridge.

Can this recipe be made in the Instant Pot?

Yes, instead of making this shredded Mexican chicken in the crock pot, you can also make it in a pressure cooker: Add the chicken, tomatoes, chilies, and taco seasonings to the pot. Add enough broth or water so the chicken is partially submerged. Pressure cook on high for 8 minutes. Do a quick release. Once the pot is safe to open, remove some of the cooking liquid and set aside. Shred the chicken and add the rest of the ingredients, stirring until everything is incorporated. If desired, add some of the cooking liquid back in. Place the lid on the pot. Set the pressure cooker to high and cook for 2 to 4 minutes using your kitchen timer. IMPORTANT!!! Don’t bring the pot back up to pressure and then cook for 2 to 4 minutes – just close the lid, turn it back on, and let it cook for 2 to 4 minutes – according to your kitchen timer! Once cooking time is complete, do a quick pressure release.

Can I use bone-in chicken breasts?

Yes, you can. If using bone-in chicken for this shredded Mexican chicken, I recommend removing the chicken from the pot to shred so you can make sure you get ALL the bones. (Sometimes, there are small, sharp bones that are easy to miss.) Skinless chicken thighs are great in this recipe, too. I do not recommend leaving the skins on; they will become soggy and difficult to remove.

Can you overcook chicken in the slow cooker?

Yes, lean cuts of meat (like skinless chicken breasts) will become tough and dry in the slow cooker if left to cook for too long. This is why I recommend using a thermometer or a slow cooker with a timer .

Shredded Mexican Chicken in the Crock Pot

Description

This Shredded Mexican Chicken in the Crock Pot is a high-protein, slow-cooker chicken dish full of Tex-Mex flavor. It’s fantastic served on its own over rice with your favorite toppings, and the leftovers are perfect for nachos, tacos, burritos, and casseroles.

Ingredients

Units Scale

3 to 4 large chicken breasts (2 to 3 lbs – my 3 breasts were 2.65 lbs)
1 10 oz can of Rotel tomatoes (or any other brand of canned tomatoes and green chilis)
1 7 oz can of diced green chiles
2 tablespoons of taco seasoning (+ optional tablespoon of red chili powder and cumin each)
1/2 block of softened cream cheese (4 0z) – you can use the entire block of cream cheese for an extra creamy and cheesy result (I used 1/2 block of low fat today to save calories, but I can definitely attest to it being even better with the entire block of regular cream cheese.
1.5 cups shredded Mexican blend cheese
1 15 oz can of corn, drained
1 15 oz can of pinto beans, drained
1/2 cup or so of chicken broth or water if needed
optional toppings: Cilantro, sour cream, sliced jalapenos, avocado, diced tomatoes, shredded lettuce

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Instructions

Add Chicken breasts to the bottom of the crock pot.
Add the undrained can of tomatoes and the undrained can of green chilies.
Sprinkle spices over the contents of the crock pot. Add 1/2 cup of water or broth to the crock if the chicken mixture looks like it needs more liquid. (If in doubt, add it. Extra liquid doesn’t hurt anything and can be removed at the end if needed.)
Cover the crock pot and cook on low for about 4 to 6 hours or high for 2 to 3 hours. (depending on how fast your crock pot cooks – my son has a 3.5-quart Cuisinart slow cooker, and this recipe takes much longer in his.)
At the end of the cooking time, use two forks to shred the chicken right in the pot.
Add the softened cream cheese to the chicken mixture in chunks, stirring until it is mostly incorporated. Add the shredded cheese, drained can of corn, and drained can of beans. Stir until incorporated.
Place the lid of the crock pot back on, and the temperature set to low for about 15 minutes. Lift the lid, stir, and make sure the cheese is completely melted and mixed in.
If desired, sprinkle a bit more cheese over the top and close the lid for a few minutes until the top layer of cheese has melted.
Serve over rice and enjoy!

Notes

Nutrition calculated with low-fat cream cheese and 2.65 lbs of chicken breast.

Nutrition

Serving Size: 1/8 of recipe
Calories: 428
Fat: 16
Carbohydrates: 20
Fiber: 5
Protein: 45