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    Home » Main Entree » Tex-Mex Slow Cooker Shredded Chicken Thighs

    Tex-Mex Slow Cooker Shredded Chicken Thighs

    September 24, 2019 by Alaine 4 Comments

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    Tex-Mex Shredded Chicken Thighs are an easy, juicy, and flavorful recipe for shredded chicken! Simple ingredients and a slow cooker make for an easy dinner your family will love. 

    shredded cooked chicken in crockpot

    America loves their chicken. It’s the most consumed meat in the USA. Walking through the grocery meat department you might think that all anyone eats is boneless skinless chicken breasts (bscb). Personally, I get a little tired of the bscb. The grocery store I shop at routinely runs out of chicken breasts, so I started adapting chicken thighs for many of my recipes. Have you ever cooked chicken thighs?

    Chicken Thighs

    Chicken thigh meat is more flavorful, juicy and tender than chicken breasts. It is also significantly less expensive. A perfect option if you are trying to eat healthy on a budget.

    Chicken thighs are still considered a lean source of protein. They do contain more fat -  a 3.5 oz. portion contains 10.9 g of total fat versus 3.6 g of fat in a chicken breast. Again, this is still considered a lean source of protein.

    Versatile for Recipes

    This basic chicken thigh recipe is easy and flavorful. I make these Tex-Mex Shredded Chicken Thighs to use as filling for enchiladas, tacos, and to go in soups and casseroles.

    Recipe Notes

    To shred chicken, remove chicken from broth. Shred with forks or in stand-mixer with paddle attachment on low speed. Add broth to desired consistency. If you are cooking this for a soup or recipe that requires chicken broth, feel free to use the cooking liquid. It is very flavorful!

    Storage and Freezing

    Store cooked and shredded chicken thighs in a air-tight container in fridge for up to four days. This recipe freezes well. To freeze - let chicken cool, then place in a freezer-safe container and freeze for up to 3 months.

    Tex-Mex Slow-Cooker Shredded Chicken Thighs

    Easy and flavorful southwest shredded chicken thighs!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Course Main Course
    Cuisine Mexican

    Equipment

    • Slow-Cooker

    Ingredients
      

    • 1 c. Onion diced
    • 1 10 oz. can Diced Tomatoes and Green Chilies
    • 2 lbs. boneless skinless Chicken Thighs
    • 1 tsp. Cumin
    • 1 tsp. Chili Powder
    • 1 tsp. Minced Garlic
    • ½ tsp. Dried Oregano
    • ½ tsp. Black Pepper
    • ¼ tsp. Salt

    Instructions
     

    • Combine all ingredients in a slow-cooker. Cook on High for 3-4 hours or Low for 6-7 hours.
    • Shred chicken with forks or in stand-mixer.
    Keyword dinner, chicken
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!

    I hope your family enjoys this recipe as much as mine does!

    Chicken shredded in a crock-pot with tomatoes

    Recipes you might also enjoy:

    • Easy Green Chile Chicken Enchiladas
    • Kid-Friendly White Chicken Chili
    • Easy Buttermilk Cornbread

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    Reader Interactions

    Comments

    1. Amy

      March 29, 2020 at 2:12 pm

      It really looks like there are tomatoes in the photos, but I don’t see them in the recipe.

      Reply
      • Alaine

        March 29, 2020 at 4:00 pm

        Thanks for catching that error, I've been doing some technical updates and I guess I deleted the tomatoes! You can either use a can of diced tomatoes and green chilies or fire-roasted tomatoes. Thanks!

        Reply
    2. Debbie

      June 17, 2020 at 11:54 am

      Does it matter what size crockpot you use?

      Reply
      • Alaine

        June 21, 2020 at 12:43 pm

        I usually make this in a 6 quart crockpot. I have made it in a 4.5 qt too, but not sure it would fit in anything smaller.

        Reply

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    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

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