Slow Cooker Latin Style Shredded Chicken
Picture above shows Latin Style Shredded Chicken, a slow cooked recipe perfect in enchiladas, tacos, quesadillas, or served as the main dish with rice and beans.
Slow cooking is one of my favorite cooking processes. It is so easy to throw all of your ingredients into a crockpot and several hours later you have a deliciously tender and flavorful meal.
This recipe would go perfect as a stand alone dish or in tacos, enchiladas, burritos, quesadillas, and even as a soup! Thank you for reading, and I hope you enjoy this recipe!
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Latin Style Shredded Chicken Recipe
Ingredients (Serving – 4)
- 1 & 1/2 lbs of Chicken Thighs
- 3-4 Fresh Roma Tomatoes
- 2 cloves of Garlic
- 1/2 cup of White Onions
- 1 Serrano Pepper (Remove the seeds and white membrane inside the pepper for less spice)
- 1/4 cup of Fresh Cilantro
- 3/4 cup of Chicken Stock
- 2 teaspoons of Chili Powder
- 2 teaspoonsof Cumin
- 2 teaspoons of Marjoram
- 2 Bay Leaves
- 2 tablespoons of Vegetable or Canola Oil
- Salt and Pepper
Preparation
- Finely chop the tomatoes, garlic, onion, serrano pepper, and cilantro. (Note: Take precaution when cutting the serrano pepper by wearing gloves, and washing your hands immediately after working with the pepper. Also, you can reduce the level of heat by removing the stem and seeds).
- Add 2 tablespoons of oil to the bottom of your crockpot pan.
- Season the chicken thighs with salt, pepper, chili powder, cumin powder, and marjoram.
- Transfer the chicken to the pot and then add the finely diced vegetables and herbs, bay leaves, and chicken stock.
- Lid the crockpot, and cook for 8 hours on low heat or 3-4 hours on high heat. Garnish with freshly chopped cilantro.
Reader’s Note
A small amount of liquid will remain from the recipe, you may want to transfer the shredded chicken to a separate dish without the excess liquid depending on how you will be serving this recipe.
Additionally, you may want to keep the chicken in the sauce if you plan on serving the meat at a later time (leaving in the liquid will prevent the meat from drying out).
Cooking Preparations
Ingredients: (Chicken Thighs, Tomatoes, Onion, Serrano Pepper, Cilantro, Chicken Stock, Canola or Vegetable Oil, Chili Powder, Cumin, Marjoram, Bay Leaves, and Salt & Pepper).
Step 1: Finely chop the tomatoes, garlic, onion, serrano pepper, and cilantro.
(Note: Take precaution when cutting the serrano pepper by wearing gloves, and washing your hands immediately after working with the pepper. Also, you can reduce the level of heat by removing the stem and seeds).
Steps 2 & 3: Add 2 tablespoons of oil to the bottom of your crockpot pan. Season the chicken thighs with salt, pepper, chili powder, cumin powder, and marjoram.
Steps 4 & 5: Transfer the chicken to the pot and then add the finely diced vegetables and herbs, bay leaves, and chicken stock.
Lid the crockpot, and cook for 8 hours on low heat or 3-4 hours on high heat. Garnish with freshly chopped cilantro.
Recipe to Try The Latin Style Shredded Chicken- Enchiladas Verdes
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