Slow Cooker Shredded Chicken Tex-Mex
I almost always shred onions so that the kids don’t pick them out but the dish still gets all the flavor.
Ingredients
Scale
- 2 pounds skinless boneless chicken (whole breasts or thighs)
- 1 medium onion, shredded
- 2 cloves garlic, finely minced
- 1 can or 1 1/2 cups buy valacyclovir diced tomatoes
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can white beans
- 1 cup frozen corn or canned sweet corn
Instructions
- Into a slow cooker, add the shredded onion, garlic, tomatoes, cumin, salt and pepper. Stir gingerly (so you don’t bang up your slow cooker). Slide the mixture over and add the chicken; use a ladle or big spoon to completely cover the chicken breast with sauce. Cook on high for 4-6 hours.
- Turn slow cooker to warm. Remove chicken and let cool enough to work with. Shred the chicken and put back into the slow cooker. Add white beans and corn. Mix and serve with guacamole, sour cream, tortilla chips or simply plain.