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Thursday, July 7, 2011

Mexican Pulled Chicken (Slow Cooker)

This is a recipe that can be found online and in many easy slow cooker cookbooks. Its so simple and its really delicious. The first time I ever had it was at a party and a friend had brought it as a filling for burritos.  It's great wrapped in a tortilla, on nachos, and even on a taco salad (as pictured). So easy, healthy, yummy and adaptable. This time I used half regular jarred tomato salsa and half tomatillo salsa. Some times I add a bit of cream cheese at the end to make it a bit richer, other times I leave it out.

2.5-3 lbs. boneless skinless chicken breasts
24 ounces jarred salsa
1 15ounce can black beans, rinsed & drained
1 15ounce can corn, drained
4 ounces cream cheese (optional)

Pour a bit of the salsa on the bottom of a crock pot or slow cooker. Place the chicken breasts on top and cover with beans, corn, and salsas. Cover and cook on high for 5-6 hours. Shred the chicken with 2 forks. Let cook a bit longer to reduce the liquid. Add the cream cheese in the last few minutes and stir until melted.

Serve in burritos, tacos, over nachos, or on a salad. YUM.

This also freezes well.


  1. I made this tonight with a little bit of a twist. And used it inside chimichangas. It was delicious! The only problem i had was all the liquid that was left when it was done cooking. I had to strain it because there was so much :p.

  2. Steph- I'm so glad you enjoyed it! Yes, sometimes it is a bit liquidy... and I have to cook it a little longer. I also use thick salsa, although I forgot to mention that in the recipe. I'm going to check out your blog later this evening!