Mexican Shredded Chicken
Mexican Shredded Chicken. Easy and versatile main dish. Serve on its' own, or get creative.
- 2 cans black beans rinsed and drained
- 1 can Mexican corn drained
- 1 envelope taco seasoning
- 1/2 cup chicken broth or beer
- 3 boneless chicken breasts
- 1 jar of your favorite salsa
Layer first four ingredients in the crockpot in this order: black beans, corn, taco seasoning and chicken broth or beer.
Place boneless chicken breasts on top.
Pour jar of salsa over all.
Cook in covered crockpot on low for eight hours.
Just before serving, remove chicken from crockpot.
Shred with two forks, then add back into the crockpot, gently mixing all ingredients.
Serve hot with sour cream and shredded cheese. (More serving ideas below.)
This is great served with soft or hard tacos, in burritos, with chips or as a salad topping. The possibilities are endless.
I often serve with sour cream and a sprinkle of Mexican cheese.
For a Mexican Enchilada Casserole, wrap in flour or corn tortillas, filling a 9 X 13 baking pan. Cover with tomato sauce and shredded Mexican cheese. Bake at 325 degrees until heated through and cheese is melted.
Add more chicken broth or beer if you like more "sauce".