Place in a preheated 300☏/150☌ oven for 1 hour.
Add the chicken breasts and salsa to a casserole dish, cover with a lid or foil. You can use the low and slow roasting method I used for pulled chicken sandwich. It gets so tender that you can shred it using forks.Ĭinco de Mayo! A Mexican holiday that widely celebrated in California and one of the best day for enjoying all the Mexican cuisine that they have to offer and all the recipes in this post are perfect for this days celebration. Shredded chicken are chicken breasts cooked low and slow in sauce, or in this case salsa. The reality is, the slow cooker is actually a perfect cooking method for the warm summer months because it doesn’t give off much heat and heating up the kitchen is kept to a minimum. Probably because I think of hearty stews, soups and chili that I make over the winter. Which makes no sense because I don’t know why I feel like it’s a cold weather kitchen gadget. This is the first time I have broken out my crockpot since the weather warmed up. Crockpot Mexican Shredded Chicken could not be easier to prepare with just a few ingredients all made in the slow cooker.Ĭhicken breasts are slow cooked with your favorite salsa and spices that results in deep flavor that cooks into the chicken to make it tender and moist enough to shred.
0 kommentar(er)
