Southwest Slow-Cooker Pulled Chicken is a dish made by slow-cooking chicken with a blend of spices and ingredients that are commonly used in Southwestern cuisine, such as chili powder, cumin, and oregano. The result is a tender and flavorful shredded chicken that can be served alone or used as a filling for tacos, burritos, or sandwiches.
Southwest Slow-Cooker Pulled ChickenCourse: Dinner, LunchCuisine: SouthwesternDifficulty: Beginner
2 frozen boneless, skinless chicken breasts (or 4 chicken tenderloins) thawed
1 cup chicken broth
1 tbsp. ground chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/4 tsp. cajun seasoning
1/8 tsp. ground black pepper
- Place frozen chicken in a gallon-size food storage plastic bag and store in refrigerator until chicken is thawed according to package directions. Place sealed plastic bag in an open plastic container to prevent spillage.
- Remove chicken from plastic bag when thawed. Cook chicken broth in a glass measuring cup in a microwave until it boils. Place chicken in a mid-size slow-cooker along with chicken broth and spices- stir slightly to incorporate spices into broth. Cover slow-cooker with lid and cook on high for 4-5 hours- no need to stir contents. Check chicken occasionally and add a little water if needed to keep chicken from drying out.
- When chicken is fully cooked and not pink in color or 170F degrees, remove from slow-cooker and place on a large plate. Using two forks, shred chicken pieces into smaller pieces when cool. Use for tacos or soup. Drain any excess broth before using with tacos.
- *For more flavor, cook chicken in an slightly oiled large skillet over medium heat and brown chicken on both sides- about six minutes. Then place chicken and spices in a slow-cooker. Add broth to skillet then bring to a boil. Then add broth to slow-cooker- also add browned chicken bits from skillet.