The easiest food prep around! Mexican Shredded Chicken requires just a few ingredients and minimal effort, and you’ll be able to make quick, healthy meals with it throughout the week.
I’m back to work this week, which means that I need to spend a littler extra time thinking about my meals to stay on track. Especially when it comes to lunches, as I’m prone to just eating whatever is in front of me when I’m busy.
Going into the week with an idea of what I can do for lunches ensures that I’ll stick to my plan. Sometimes, I’m perfectly fine with just eating leftovers from dinner, or cooking one meal on Sunday and having that for all of my lunches throughout the week.
But other times, eating the same thing every day sounds boring, so I like to give myself some options. Prepping a large batch of protein like this gives me lots of different ways to put a meal together!
Meal Ideas using Mexican shredded chicken
- Burrito bowls with rice, beans, salsa, and lettuce
- Quesadillas with a low-carb tortilla and light Mexican cheese blend
- Mexican Caesar Salad using my Light Caesar Dressing with some splashes of taco or hot sauce mixed in and tortilla chips instead of croutons
- Tacos!
- Green Chili Enchiladas
- Nachos using Skinny Queso Dip
The list goes on! So many variations, all using this chicken as the base.
The easiest recipe ever!
I mean, truly. Open up a pack of chicken, open up some cans, throw in some spices, and walk away.
When you’re ready to shred it up, the chicken should fall apart easily. Mix it in with those lovely juices and you’re good to go.
When the chicken is done, shred and let cook completely before you put it in an air-tight container. It will last in the refrigerator for a week or in the freezer for up to a month!
I’ve had a lot of requests lately for slow cooker/IP recipes, so here you go! If you’re new to either of those appliances, this is a great recipe to start with. You really can’t mess this one up.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!
Mexican Shredded Chicken
Ingredients
- 2 pounds boneless, skinless chicken breast
- 15-ounce can fire roasted tomatoes, with juices
- 4-ounce can green chilis
- 1/2 cup chicken stock
- 1 tbsp chili powder
- 1 tsp each garlic powder, onion powder, oregano, kosher salt
- 1/2 tsp cayenne pepper (if you want it spicy)
Instructions
SLOW COOKER
- Place all ingredients in, mix, and cook on low for 6-7 hours or high for 3-4 hours. Shred chicken in juices.
INSTANT POT
- Place all ingredients in, mix, and cook on high pressure for 15 minutes. Manual release for 5 minutes, then quick release any leftover pressure. Shred chicken in juices.
Leave a Reply