Slow Cooker Shredded Mexican Chicken (3 Ingredients)

March 12, 2020 by Leave a Comment
Stupid-Easy Slow Cooker Shredded Mexican Kitchen - Only three ingredients needed to make this easy shredded Mexican chicken. Just pop it in the slow cooker and you'll have a delicious, flavorful chicken recipe. #chickenrecipe #chicken #slowcookerrecipe #recipe #slowcooker

This shredded Mexican chicken recipe was originally published in 2015 and has been updated with fresh new imagery. It’s still one of my most popular recipes, but I actually don’t eat meat anymore. (More on that change here if you’re interested.) I do cook it for Joe though, and I turn to this one because it’s so easy! ​​​​​​​

Original post:

I mentioned this recipe in passing in another post, but it deserves its own as well in case anyone missed it. In general, I don’t like meat, but even I will find myself standing over the crock pot eating this easy slow cooker shredded Mexican chicken by the forkful because it’s so juicy and flavorful.

This “recipe” really just involves you dumping three ingredients into a slow cooker and then getting on with your day. It’s a food prepper’s dream! I’ll make a big batch at the start of the week and then have it on hand for taco salads, Mexican-flavored quinoa bowls, spicy breakfast skillets—the list goes on. 

3-Ingredient Slow Cooker Shredded Mexican Chicken

This shredded Mexican chicken recipe goes great in this Chicken & Corn Quinoa Bowl recipe. You could also easily add it to this Stuffed Bell Pepper recipe. If you’re entertaining a large group, try a make-your-own taco bar with this as a filling option!

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Stupid-Easy Slow Cooker Shredded Mexican Kitchen - Only three ingredients needed to make this easy shredded Mexican chicken. Just pop it in the slow cooker and you'll have a delicious, flavorful chicken recipe. #chickenrecipe #chicken #slowcookerrecipe #recipe #slowcooker

3-Ingredient Slow Cooker Shredded Mexican Chicken

  • Author: Nicole
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Description

Just three ingredients needed to make this easy slow cooker shredded Mexican chicken!

Scale

Ingredients

  • 4–6 boneless, skinless chicken breasts, depending on how much meat you want (4–6 halves or 2–3 full breasts, to avoid confusion)
  • 1 can salsa of your choice (any salsa you want! I’ve used everything from El Paso to pineapple salsa made fresh on site at Whole Foods)
  • 1 packet taco seasoning (or 1 ½ – 2 tbsp of your own – here’s my favorite DIY recipe)

    Instructions

    1. Place everything in the crock pot and mix it up good so that the chicken is coated in the salsa/spices. Don’t worry if the chicken isn’t totally submerged in salsa; the liquid will increase as it cooks.
    2. Cook on high for 4-5 hours.
    3. Use a fork to shred the chicken (it should do so easily).

      Keywords: shredded Mexican chicken, slow cooker chicken

      Did you make this recipe?

      Tag @nicolepearce on Instagram and hashtag it #pumpsandiron

      Stupid-Easy Slow Cooker Shredded Mexican Kitchen - Only three ingredients needed to make this easy shredded Mexican chicken. Just pop it in the slow cooker and you'll have a delicious, flavorful chicken recipe. #chickenrecipe #chicken #slowcookerrecipe #recipe #slowcooker

      The obvious use for this juicy Mexican flavored chicken is in tacos, fajitas, burritos and nachos. I also love making flavorful Buddha bowls with it, like I did with these Shredded Mexican Chicken & Corn Quinoa Bowls. This is one of those simple, staple recipes you can return to week after week. Maybe you’re a college student cooking on a budget or a busy mom trying to prepare dinner for the family ahead of time.

      Pin this puppy now and try out the recipe next time you meal prep for the week!

      xo Nicole

      Filed Under: Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes Tagged With: ,

      Peanut Butter Chocolate Chip Protein Bites

      April 21, 2019 by 2 Comments
      Peanut Butter Chocolate Chip Protein Bites - Just 5 ingredients in these sweet and salty pb choc chip protein bites. #snackrecipe #proteinbites #peanutbutter #chocolatechip

      These peanut butter chocolate chip protein bites are made with just five ingredients. They make for a perfect snack and have a salty-sweet flavor. You can use any protein powder you like, but I’ve only tested them with vanilla flavored, so no guarantees if you experiment with something else.

      Peanut Butter Chocolate Chip Protein Bites

      If you’re looking for a vegan protein powder to use in these, my two favorites are Garden of Life and Bob’s Red Mill. And if you’re looking for dairy-free chocolate chips to use, I’d recommend Enjoy Life.

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      Peanut Butter Chocolate Chip Protein Bites - Just 5 ingredients in these sweet and salty pb choc chip protein bites. #snackrecipe #proteinbites #peanutbutter #chocolatechip

      Peanut Butter Chocolate Chip Protein Bites

      • Author: Nicole
      • Yield: 12 balls 1x
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      Description

      These peanut butter chocolate chip protein bites are salty-sweet and made with just five ingredients.

      Scale

      Ingredients

      • 1/2 cup peanut butter
      • 1/4 cup vanilla protein powder (I use Garden of Life vegan protein powder)
      • 12 pitted dates
      • 1/4 cup mini chocolate chips (I use Enjoy Life dairy-free mini chips)
      • 3/4 tsp coarse sea salt, plus more for sprinkling

      Instructions

      1. Add dates, protein powder, peanut butter and salt to a food processor and blend until smooth. If overly sticky, add an additional tablespoon of protein powder. But keep in mind they will firm up with refrigeration as well.
      2. Transfer to a bowl and mix in chocolate chips. Roll into 1″ balls.
      3. I like to spread the balls out on a plate and then sprinkle with additional sea salt to get that salty-sweet flavor.
      4. You can eat them right away or refrigerate 30+ minutes first. They’ll be firmer if you refrigerate first.

      Keywords: protein bites, chocolate chip protein bites

      Did you make this recipe?

      Tag @nicolepearce on Instagram and hashtag it #pumpsandiron

      Peanut Butter Chocolate Chip Protein Bites - Just 5 ingredients in these sweet and salty pb choc chip protein bites. #snackrecipe #proteinbites #peanutbutter #chocolatechip

      I eat a Peanut Butter Chocolate Chip Larabar pretty much every day of my life. It’s, in my opinion, the best flavor now that they changed my beloved Blueberry Muffin bars (#rip). For these chocolate chip protein bites, I basically just took all the ingredients of my favorite Larabar and then added a scoop of protein powder.

      When people find out that I’m vegan(ish), the first question is always: “Where do you get your protein?!” There are plenty of plant sources, and the bulk of my protein comes from whole foods like tofu, legumes, nuts, etc. I don’t feel like I need protein powder to supplement my diet.

      That being said, I like adding it to smoothies and snacks that might otherwise not have a ton of protein if I’m planning to consume them after an intense workout. Especially with smoothies, it makes them so much more filling (otherwise I’m hungry again 30 minutes later).

      Peanut Butter Chocolate Chip Protein Bites - Just 5 ingredients in these sweet and salty pb choc chip protein bites. #snackrecipe #proteinbites #peanutbutter #chocolatechip
      Peanut Butter Chocolate Chip Protein Bites - Just 5 ingredients in these sweet and salty pb choc chip protein bites. #snackrecipe #proteinbites #peanutbutter #chocolatechip

      Other Snack Bites Recipes

      If you like these peanut butter chocolate chip protein bites, try some other ball/bites recipes from the archives:

      Store these in the refrigerator in an airtight container and enjoy them as a snack all throughout the week. They take no time at all to make and are surprisingly filling for being so small.

      xo Nicole

      Filed Under: Dairy-Free, Gluten-Free, Recipes, Snacks, Vegan, Vegetarian

      Vegan Mango Curry

      April 14, 2019 by 1 Comment
      Vegan Mango Curry - This delicious mango curry recipe is easy to make and can be served over rice and with the protein of your choice (but go with tofu to keep it vegan). #curry #mango #vegan #veganrecipe #plantbased

      This vegan mango curry is absolutely delicious! The sweetness of the mango is a yummy twist on this old favorite. I made it earlier this week at home, and then cooked it again last night for my grandparents (I’m visiting them in Naples this week). It was a crowd pleaser!

      Vegan Mango Curry - This delicious mango curry recipe is easy to make and can be served over rice and with the protein of your choice (but go with tofu to keep it vegan). #curry #mango #vegan #veganrecipe #plantbased

      As pictured, I serve it over rice and add crispy tofu. If you don’t care about the recipe being vegan, you could replace tofu with chicken or the animal protein of your choice. And rice can be subbed out for any grain.

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      Vegan Mango Curry - This delicious mango curry recipe is easy to make and can be served over rice and with the protein of your choice (but go with tofu to keep it vegan). #curry #mango #vegan #veganrecipe #plantbased

      Vegan Mango Curry

      • Author: Nicole
      • Yield: 4 servings 1x
      Print Recipe
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      Description

      This vegan mango curry is packed with flavor and makes for the perfect dinner.

      Scale

      Ingredients

      • 1 cup rice (I used brown rice)
      • 1/2 yellow onion, diced
      • 2 cloves garlic, minced
      • 1 tbsp fresh ginger, minced
      • 1 can coconut milk
      • 3 tbsp red curry paste (can do 2 tbsp if you want a less intense flavor)
      • 1 mango, diced
      • 2 big handfuls baby spinach
      • 14 oz firm or extra firm tofu (= 1 packet)
      • 1 lime
      • Salt and pepper to taste
      • Extra virgin olive oil for cooking
      • Optional toppings: cilantro for garnish, crushed peanuts

      Instructions

      1. Start the rice. Depending on what rice you use, cooking times will vary will refer to the package. For brown rice, you typically bring 1 3/4 cup water and the 1 cup rice to a boil then reduce the heat to a simmer and cover. Cook for 25-30 minutes until water is evaporated. I then like to turn off the heat and let the rice sit uncovered for 10 minutes (makes the rice fluffier).
      2. While the rice cooks, prepare the other ingredients. Remove the skin and chop the mango. Peel and dice the onion. Use a spoon to remove and skin of the ginger and mince (I use a grater to do this). Peel and mince the garlic. Cut the lime into four wedges. If using tofu, press the block between paper towels to remove excess liquid and then cut into 1″ cubes.
      3. Heat 1 tbsp olive oil on medium-high heat in large sauce pan. When warm, add the onion and sauté for 2-3 minutes. Add in the garlic and ginger and sauté for an additional 2 minutes until fragrant and onion is translucent.
      4. Add the coconut milk and curry to the pan. Mix well and let it continue to cook uncovered for 10-12 minutes until slightly reduced and curry has thickened. If it looks like it’s starting to burn, turn the heat down to medium.
      5. While the curry cooks, prepare the crispy tofu (if you’re including it). Heat 2 tbsp olive oil on a pan over medium-high heat. When hot, add in the tofu cubes and cook for about 2 minutes. Flip the tofu and cook for another 1-2 minutes. Continue until cubes are golden brown on the outsides. Transfer to a plate lined with a paper towel and immediately sprinkle with salt.
      6. Mix in the spinach and mango, season with salt and pepper, turn the heat down to low, and cover the pan. Let sit for 2-3 minutes until spinach has wilted.
      7. Add a scoop of rice and some tofu to a plate and ladle a big scoop of the mango curry on top. Squeeze a lime wedge over the top and enjoy! You can optionally garnish with cilantro or crushed peanuts as well.

      Keywords: mango curry, vegan mango curry, vegan curry

      Did you make this recipe?

      Tag @nicolepearce on Instagram and hashtag it #pumpsandiron

      Vegan Mango Curry - This delicious mango curry recipe is easy to make and can be served over rice and with the protein of your choice (but go with tofu to keep it vegan). #curry #mango #vegan #veganrecipe #plantbased

      In colder months, I love making curry with butternut squash or sweet potato. Mango is a fun way to bring the recipe into the warmer months. This vegan mango curry recipe makes 4 servings, but if you’re cooking for just one or two, I’d still make the full batch. Leftovers can be stored in the refrigerator and taste delicious when reheated. The tofu won’t be quite as crispy, but everything else reheats great.

      Vegan Mango Curry - This delicious mango curry recipe is easy to make and can be served over rice and with the protein of your choice (but go with tofu to keep it vegan). #curry #mango #vegan #veganrecipe #plantbased

      Similar(ish) Recipes to Try

      If you’re a curry fan, I also have this One-Pot Sweet Potato Quinoa Curry with Zoodles recipe on the site. Gotta love how easy the clean up is with one-pot meals! And if you’re looking for more creative ways to cook with mango, I have these dinner recipes:

      Before I wrap up this post, I want to wish everyone running the Boston Marathon tomorrow the best of luck! When I ran it a few years ago, I was crippled with fundraising stress and anxiety leading up to race day. If you’re in that same boat, I want to assure you that the feeling of crossing that finish line will make it worth it. In fact, the high of finishing just may trick you into signing up for another marathon. 😉

      xo Nicole

      Filed Under: Dairy-Free, Dinner, Gluten-Free, Recipes, Vegan, Vegetarian
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