Slow Cooker Shredded Mexican Chicken
Prep Time
15mins
Time to Table
3hr 15mins
Servings
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
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.
- Calories:325
- Cholesterol:125
- Dietary Fiber:3
- Protein:26
- Sodium:387
- Total Carbohydrate:24
- Total Fat:14
