Go Back
–+ servings
Taqueria-style Slow Cooker Shredded Chicken
Print Recipe

Taqueria-style Slow Cooker Shredded Chicken

This chicken makes a great filling for tacos, tostadas, burritos and enchiladas. 
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Servings: 6
Author: Terri @ that's some good cookin'

Ingredients

  • 3/4 cup water
  • 1/4 cup white vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle chile powder or 1 chipotle pepper in adobo
  • 2 cloves garlic, minced
  • 1 (0.7 ounce) packet Italian salad dressing mix
  • 1 (1 ounce) packet Ranch dressing mix
  • 1/2 cup salad oil
  • 2 pounds boneless, skinless chicken breasts
  • 2 tablespoons chopped cilantro, optional
  • 1-2 limes cut into wedges, optional

Instructions

  • Rinse chicken and pat dry. Place in the lightly oiled crock of a slower cooker. Set aside.
  • In a pint jar, place the water, white vinegar, cumin, chipotle chile powder or chipotle chile in adobo, minced garlic, Italian salad dressing mix, and Ranch dressing mix. Put the lid on the jar and shake until the ingredients are well blended.
  • Remove lid from jar and add salad oil. Put lid back on jar and shake to blend oil well with the other ingredients. Pour over chicken.
  • Cover slow cooker and cook on high 4-5 hours. Shred chicken with two forks and allow to remain in slow cooker for an additional 30 minutes.
  • Remove chicken from slow cooker with a slotted spoon to allow juices to drain away. Keep cooking juices to moisten chicken as desired. Dress chicken with chopped cilantro and lime wedges, optional.