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!

Ingredients

Scale
  • 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: ,

      Roasted Beet & Walnut Grain Bowl

      August 28, 2019 by Leave a Comment
      Roasted Beet & Walnut Grain Bowl - This hearty grain bowl is made with roasted beets, farro, strawberries, walnuts, arugula and topped with a delicious basil vinaigrette. #buddhabowl #grainbowl #healthyrecipe #vegetarian #plantbased

      This post was sponsored by California Walnuts. All opinions—as always!—are my own.

      Roasted beets, fresh strawberries and crunchy walnuts over a hearty bed of farro and greens, all topped with a honey basil vinaigrette. Yes, please! This roasted beet and walnut grain bowl makes for the perfect healthy lunch. The recipe is plant-based as-is, but you can always customize by adding some chicken or goat cheese crumbles (or both).

      Roasting beets takes some time (especially if they’re large), so I like to prep this recipe ahead of time so that all I have to do is assemble when lunchtime hits. I love this dish, so I’ll prep enough for Joe and I to eat it a couple times throughout the week (typically I double the recipe below). Ahead of time I’ll roast the beets, cook the farro, and make the salad dressing. All store great in the refrigerator so when it’s time to eat, all I have to do is assemble my bowl and drizzle some dressing on top. If you work at an office, assemble in the morning in a big tupperware container and bring it with you to enjoy during your lunch break!

      Roasted Beet & Walnut Grain Bowl - This hearty grain bowl is made with roasted beets, farro, strawberries, walnuts, arugula and topped with a delicious basil vinaigrette. #buddhabowl #grainbowl #healthyrecipe #vegetarian #plantbased

      In a consumer survey exploring Americans’ shifting attitudes towards lunch, California Walnuts found that less than 10% of Americans prep their lunch for the whole week and almost half (45%) don’t plan what they’re going to eat for lunch at all. I admit I’m guilty of this most weeks, but I’m always so happy when I actually do take the time to prep (my bank account is happy, too).

      Roasted Beet & Walnut Grain Bowl

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      Roasted Beet & Walnut Grain Bowl - This hearty grain bowl is made with roasted beets, farro, strawberries, walnuts, arugula and topped with a delicious basil vinaigrette. #buddhabowl #grainbowl #healthyrecipe #vegetarian #plantbased

      Roasted Beet & Walnut Grain Bowl

      • Author: Nicole
      • Yield: 2 bowls 1x
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      Description

      Hearty grain bowl with roasted beets, strawberries, arugula, farro and walnuts. Topped with a basil vinaigrette.

      Ingredients

      Scale
      • 1 large beet
      • ½ cup dry farro
      • 2 cups salad greens of choice (I like an arugula & spinach mix)
      • ½ cup fresh strawberries, chopped
      • ½ cup walnuts, roughly chopped
      • 1 small shallot (you’ll reserve part of this for the dressing)

      For the basil vinaigrette:

      • ½ cup packed fresh basil
      • ¼ cup extra virgin olive oil
      • 2 tbsp balsamic vinegar 
      • ½ tbsp shallots, minced
      • ½ tbsp honey (can sub maple syrup if vegan)
      • 1 small clove garlic, minced

      Instructions

      1. Preheat the oven to 400 degrees Fahrenheit. Prepare the beet. Scrub clean and cut the greens off the beet (leave an inch or so attached to the beet). Drizzle with olive oil and salt and wrap in tin foil. I then put the wrapped beet in a baking dish in case the juices leak. When oven is ready, place in center rack and roast for 30-60 minutes. That’s a big range, but it’ll depend on the size of the beet. When a fork easily goes into it, it’s ready. Let it cool a bit and then you’ll gently rub the skin to remove it (I wear kitchen gloves for this so it doesn’t stain my fingers). Chop into chunks.
      2. Cook the farro. Bring the farro and 1 ¼ cups water to a boil. Once boiling, cover and reduce to a simmer for 30 minutes. Drain any excess water and set cooked farro aside.
      3. Prepare the rest of the ingredients while the beet roasts and farro comes to a boil. Remove leaves and stems from strawberries and roughly chop. Peel and thinly slice the shallot. Reserve ½ tbsp (minced) for dressing. Peel and mince the garlic. Roughly chop the walnuts.
      4. Make the basil vinaigrette. Add all dressing ingredients to a blender or food processor. Combine until smooth. Cover and set aside in the refrigerator until ready to use.
      5. Assemble your grain bowls. Divide the greens and farro between two bowls. Add in beets, strawberries, walnuts and thinly sliced shallots. Dress with desired amount of basil vinaigrette. Enjoy!

      Keywords: grain bowl, walnut grain bowl

      Did you make this recipe?

      Tag @nicolepearce on Instagram and hashtag it #pumpsandiron

      Roasted Beet & Walnut Grain Bowl - This hearty grain bowl is made with roasted beets, farro, strawberries, walnuts, arugula and topped with a delicious basil vinaigrette. #buddhabowl #grainbowl #healthyrecipe #vegetarian #plantbased

      I love adding walnuts to salads and grain bowls because of their satisfying crunch. In addition to texture, walnuts make for a perfect lunch ingredient because they’re a significant source of omega-3 fatty acids (a good, polyunsaturated fat). This versatile lunch addition keeps me feeling full and satisfied through the afternoon.

      Roasted Beet & Walnut Grain Bowl - This hearty grain bowl is made with roasted beets, farro, strawberries, walnuts, arugula and topped with a delicious basil vinaigrette. #buddhabowl #grainbowl #healthyrecipe #vegetarian #plantbased

      If you’re one of the many Americans who regularly skip lunch, I challenge you to reclaim that midday meal and use it as an opportunity to take a break from work. I know I always feel more energized and productive in the afternoon when I’ve given myself a lunch break! To learn more about the #ChooseLunch campaign and get additional walnut recipes, head over to Walnuts.org.

      xo Nicole

      Filed Under: Dinner, Gluten-Free, Lunch, Recipes, Vegetarian

      Loaded Walnut Avocado Toast

      August 22, 2019 by 2 Comments
      Loaded Walnut Avocado Toast - This delicious avocado toast is topped with green apple, arugula, walnuts, a drizzle of honey and optional gorgonzola cheese. #avocadotoast #vegetarian #lunch #healthyrecipe #recipe

      This post was sponsored by California Walnuts. All opinions—as always!—are my own.

      This loaded walnut avocado toast just might be my favorite lunchtime option these days. The crisp tartness of green apples, the subtle sweetness of the honey drizzle, the satisfying crunch of the walnuts—I have no doubt you’re going to love this open-faced sandwich as much as I do! And not only is it flavorful and filling, but it can be assembled in just a few short minutes.

      When you try this recipe—or any lunch recipe for that matter—I challenge you to take a midday break and actually enjoy it. California Walnuts conducted a consumer survey to explore Americans’ shifting attitudes towards lunch, and found that many of us are eating in front of a screen (guilty as charged). 78% of Americans want to recharge at lunch, but in reality, 67% are using their lunch break to check social media (again, guilty) or the news (59%). Furthermore, the survey showed that, on average, Americans eat at their desks 2-3 days a week—certainly not much of a lunch break! In fact, California Walnuts found that only 20% of Americans take a true mental break from responsibilities during lunch.

      Loaded Walnut Avocado Toast - This delicious avocado toast is topped with green apple, arugula, walnuts, a drizzle of honey and optional gorgonzola cheese. #avocadotoast #vegetarian #lunch #healthyrecipe #recipe

      I work from home and my “desk” (couch, let’s be honest here) is a mere couple steps from the kitchen. Because of this, it’s all too easy to work straight through the day, with lunch being nothing more than me mindlessly eating while staring at my computer screen. While it might seem like I’m doing more work by skipping a traditional lunch break, I actually find I’m way less productive when I do this. Setting aside the lunch hour (or even 30 minutes!) as a true break from work to reset and enjoy my meal leaves me feeling clear-headed and ready to tackle the afternoon. So I’m teaming up with California Walnuts to encourage you to #ChooseLunch as well!

      Loaded Walnut Avocado Toast - This delicious avocado toast is topped with green apple, arugula, walnuts, a drizzle of honey and optional gorgonzola cheese. #avocadotoast #vegetarian #lunch #healthyrecipe #recipe

      Loaded Walnut Avocado Toast

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      clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
      Loaded Walnut Avocado Toast - This delicious avocado toast is topped with green apple, arugula, walnuts, a drizzle of honey and optional gorgonzola cheese. #avocadotoast #vegetarian #lunch #healthyrecipe #recipe

      Loaded Walnut Avocado Toast

      • Author: Nicole
      • Yield: 2 servings 1x
      Print Recipe
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      Description

      This loaded avocado toast is topped with green apples, arugula and a honey drizzle for the perfect lunch.

      Ingredients

      Scale
      • 2 large slices sourdough bread
      • 1 avocado
      • 1 green apple
      • ½ cup walnuts
      • Two big handfuls arugula
      • 2 tbsp gorgonzola (omit for vegan)
      • Drizzle of honey (sub maple syrup or omit for vegan)
      • Salt and pepper to taste

      Instructions

      1. Toast the sourdough bread. You can use a toaster oven or preheat a conventional oven to 350 degrees Fahrenheit, place bread on rack in the middle, and toast for 10 minutes.
      2. Prepare your ingredients while bread toasts. Halve the avocado, remove pit, and use a fork to mash up the meat in the shell. Thinly slice the green apple. Roughly chop the walnuts.
      3. Assemble your open-faced sandwich. Scoop out the avocado and spread evenly across the two slices of toast. Top with the apple slices and a handful of arugula. Sprinkle with walnuts and gorgonzola. Lightly drizzle with honey and top with salt and pepper to taste. 
      4. Best when enjoyed right away, but will also keep well in tupperware for several hours if you want to prepare in the morning and bring with you to enjoy for lunch.

      Keywords: avocado toast, walnut avocado toast, loaded avocado toast

      Did you make this recipe?

      Tag @nicolepearce on Instagram and hashtag it #pumpsandiron

      Loaded Walnut Avocado Toast - This delicious avocado toast is topped with green apple, arugula, walnuts, a drizzle of honey and optional gorgonzola cheese. #avocadotoast #vegetarian #lunch #healthyrecipe #recipe

      You can use pre-sliced sourdough bread for this, but I’d highly recommend buying a fresh loaf from the grocery store if available and cut it generously thick—so good. I don’t eat dairy often, so when I make these, I’ll usually just sprinkle the gorgonzola on Joe’s and omit it on mine. The gorgonzola does nicely round out the flavors, but it’s still delicious made dairy-free. And although I consider myself *mostly* vegan, I do eat honey. If you’re strict about that though, swap maple syrup or omit the sweetener altogether.

      Walnuts are an incredibly versatile lunch ingredient. You can grind them with spices to create a plant-based walnut meat, toss them into smoothies or, in this case, sprinkle them on top of a salad or sandwich for extra flavor and a satisfying crunch. They’re also a significant source of omega-3 fatty acids at 2.5 grams per ounce.

      Loaded Walnut Avocado Toast - This delicious avocado toast is topped with green apple, arugula, walnuts, a drizzle of honey and optional gorgonzola cheese. #avocadotoast #vegetarian #lunch #healthyrecipe #recipe

      Do you take a real lunch break each day? I encourage you to give yourself that midday reset and enjoy a nutritious meal. Visit Walnuts.org to learn more and to get some delicious lunchtime walnut recipes.

      xo Nicole

      Filed Under: Lunch, Recipes, Vegetarian
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