Mexican Shredded Chicken Fiesta
This dish is a fiesta in your mouth! Tender shredded chicken cooked in a spicy tomato sauce, served with rice and beans. Perfect for a family dinner or a party.
Nutrition Per Serving
- 2 lbs boneless, skinless chicken breasts
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and chopped
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- 1 can black beans, drained and rinsed
- 1 cup cooked rice
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Place chicken breasts in a slow cooker.
- In a bowl, mix together diced tomatoes, onion, garlic, jalapeno pepper, chili powder, cumin, paprika, salt, and black pepper. Pour over chicken.
- Add chicken broth to slow cooker.
- Cover and cook on low for 6-8 hours, or until chicken is tender and shreds easily with a fork.
- Remove chicken from slow cooker and shred with two forks.
- Return shredded chicken to slow cooker and stir to coat with sauce.
- Add black beans to slow cooker and stir to combine.
- Serve chicken and beans over cooked rice, garnished with cilantro and lime wedges.
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