My slow cooker Mexican shredded chicken is going to knock your socks off. Served on a bed of delicious cilantro-lime rice or brown rice, it is sure to get your mouth watering and have your taste buds singing.
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Slow Cooker Mexican Shredded Chicken
You can make this with chicken thighs as shown in the picture or substitute chicken breasts which I have done in the recipe. Either way, you will end up with a delicious low point meal the whole family will enjoy. When using the thighs instead of the chicken breasts, the points go up a bit. On the green plan, this recipe with thigh meat skinned would be 9 points. Still not bad for a dinner meal, on the blue plan the points would now be 6 Points and on the purple plan, it is also 6 points.
I like to add fresh diced jalapenos and fat-free shredded cheese in with my chicken. Mix in a few green or red bell peppers and some corn for a little color. Spoon some onto an Ole' brand tortilla and enjoy your healthy Mexican inspired meal. Remember to add the points for the shells. I have a list of the points for different bread brands and tortillas so you don't have to go searching for them yourself. Check out my ultimate bread list and let me know if you see your favorite in there. If not I will add it 🙂
- Pro-Tip: Don’t skip the squeeze of fresh lime juice after cooking. It really brightens the flavors and pulls them all together.
- This delicious, healthy slow cooker recipe is as easy as it is versatile.
- The flavor-packed chicken is perfect for burrito bowls, lettuce wraps, or over a bed of delicious cilantro-lime rice.
What do I do with the leftovers?
Mexican inspired shredded chicken freezes really well. So this is another freezer meal idea 🙂 How about using it for breakfast? I take some out and add it to a medium to large skillet. I warm it up and as it approaches temperature I add 2-4 eggs that have been beaten in a separate bowl. I turn the heat up on the skillet to med-hi and scramble the eggs. No need to add oil the juice from the dish keeps the eggs from sticking. (You can add pan spray to be cautious but I didn't and they came out great.)
BLUE PLAN: 0 Points
GREEN PLAN: 6 Points
PURPLE PLAN: 0 Points
2 lbs. boneless, skinless chicken breasts
2 10-oz. cans Rotel fire-roasted diced tomatoes & green chilies, undrained
2 15-oz. cans black beans, rinsed and drained
3-4 cloves garlic, minced
1 small jalapeno pepper, finely diced
1½ T. hickory-flavored liquid smoke
2 t. ground cumin
1 T. chili powder
1 t. smoked paprika
2 t. dried oregano
1 t. cayenne pepper
Salt and black pepper, to taste
2 limes, quartered
¼ c. fresh cilantro, chopped
Unroll and add chicken breast to the bottom of a 5 or 6-quart slow cooker crock.
Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper.
Season with salt and black pepper, to taste.
Stir to combine, making sure the chicken breasts are coated and submerged in the liquid.
Cover and cook on high for 3-4 hours or low for 6-8 hours.
30 minutes before done cooking, remove the lid and shred chicken while in the slow cooker with two forks.
Stir to combine shredded chicken with other ingredients.
Cover and cook for the remaining 30 minutes to allow the chicken to absorb the flavors.
Remove lid and squeeze fresh lime juice into the crock.
Add cilantro and stir to combine.
Season with additional salt and black pepper, if desired.
To serve, spoon chicken mixture over plain brown rice or cilantro-lime rice.
Top with cilantro-lime sauce if desired.
Serve with remaining lime wedges.
- Serving Size: 3/4 cup
More delicious slow cooker meals
How to be successful on the new myWW plans
- mindset: this isn't a diet, don't let yourself feel deprived. Eat your points!
- tracking: I track everything, even zero point foods
- portion control: this is on my fridge to keep me mindful
- persistence: I wrote this poem about never giving up
- planning: I use meal plans and freezer cooking often
- support: I'm in my WW Facebook group daily
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