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Slow Cooker Shredded Mexican Chicken

Slow Cooker Shredded Mexican Chicken
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Calories 325 cals
Total Fat 14 g
Cholesterol 125 mg
Dietary Fiber 3 g
Sodium 387 mg
Protein 26 g
Total Carbohydrate 24 g
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Prep Time: 15 Minutes

Time to Table: 3 Hours 15 Minutes

Serves: 8

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon paprika
  • 1 tablespoon packed brown sugar
  • 2 teaspoons cumin
  • 1 1/2 teaspoons chipotle chili powder
  • 1 teaspoon garlic powder
  • 1 cup salsa
  • 1/2 cup Daisy Sour Cream
  • 1/2 cup heavy whipping cream
  • 1/4 cup canned diced green mild chiles
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoon lime juice
  • 2 teaspoons grated lime zest
  • 1/4 teaspoon salt
  • 16 6-inch tortillas, warmed

Directions

Toss the chicken thighs with the paprika, brown sugar, cumin, chipotle powder, garlic powder and salsa in a large bowl to coat. Layer in a 3- to 4-quart slow cooker. Cover and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours or until the chicken is fork-tender. Remove the chicken and shred with a fork. Return to the slow cooker. Meanwhile, whisk the sour cream, heavy cream, green chiles, cilantro, lime juice, lime zest, and salt together. Serve the shredded chicken in the warm tortillas. Top with the sour cream sauce. Garnish as desired.

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