Slow Cooker Shredded Mexican Chicken
  • Slow Cooker Shredded Mexican Chicken

Slow Cooker Shredded Mexican Chicken

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Prep Time

15mins

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Time to Table

3hr 15mins

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Serves

8

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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

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

  1. 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.
  2. 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.
  3. Remove the chicken and shred with a fork. Return to the slow cooker.
  4. Meanwhile, whisk the sour cream, heavy cream, green chiles, cilantro, lime juice, lime zest, and salt together.
  5. Serve the shredded chicken in the warm tortillas. Top with the sour cream sauce. Garnish as desired.
  • Calories:325
  • Cholesterol:125
  • Dietary Fiber:3
  • Protein:26
  • Sodium:387
  • Total Carbohydrate:24
  • Total Fat:14

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