Our favorite shredded Mexican chicken in the slow cooker. Good in tacos, enchiladas, fajitas, quesadillas, rice bowls, burritos, or in salads! Chicken breasts and homemade Mexican seasoning with chopped green chiles make an easy Mexican chicken with lots of flavor.
Course: Dinner, Lunch
Author: Mandy Jackson
1 1/2teaspoonssmoked paprika
3boneless, skinless chicken breasts
1(4 ounce) canchopped green chiles
Combine the water, chili powder, cumin, smoked paprika, salt, pepper, and garlic in the bowl of a slow cooker. Add chicken breasts and turn to coat. Cover and cook 4-5 hours on low or 2-3 hours on high.Remove chicken to a cutting board and shred. Return to slow cooker and add chopped chiles. Stir to combine.