CrockPot Mexican Food :Shredded Chicken

Where my husband grew up Mexican Food was everywhere. You could find burritos the size of your head for 5 bucks on practically every corner. In Chicago Mexican Food is no joke, it is authentic and delicious! When I first moved to Illinois 13 years ago, my husband couldn’t wait to introduce me to these burritos he bragged about that we just couldn’t find anywhere near where we lived in Florida.

I had grown up in New Jersey and we didn’t have Mexican Food on every corner, our obsession was pizza.

After moving to Illinois with my husband my new favorite quickly became Mexican Food. I learned just how much I enjoyed Salsa, Burritos, Tortas, Pico De Gallo and Shredded Chicken.

My family loves Mexican Food so much that we actually had a local Mexican restaurant cater our wedding. All of our guests thought we were crazy because apparently this is not the traditional way to eat at a wedding but Burritos were our favorite food and we didn’t really care what anyone else wanted.

After living in Illinois for 13 years and enjoying Mexican Food daily we relocated to Iowa and quickly realized how lucky we were to have such delicious Mexican Food near our home in Illinois.

We have lived in Iowa for 2 years and still have not found Authentic Mexican Food that comes close to the delicious foods we enjoyed in Illinois, after trying all of the options out here, I decided to make my own.

Just like with any recipe, the easier the better and when there is a Crock Pot involved,  I will make it all the time!

CrockPot Mexican Food :Shredded Chicken

What you will need:

3 lbs. of chicken breasts (Boneless & Skinless)

15-20 Small Sweet Peppers

1 Onion

2 Tablespoons Apple Cider Vinegar

2 Large Cans of Diced Tomatoes

1/4 Cup Honey

2 Tablespoons Garlic Powder

1 Tablespoon Cayenne Pepper

2 Tablespoons Hot Sauce (I use Louisiana Hot Sauce)

A dash of Salt and Pepper

Place all ingredients in Crock Pot on High for about 4 hours. You can switch it to low if you are not quite ready to eat and if it seems like it is cooking fast, add a little water to keep it from burning to the sides.

Use a fork to separate the chicken , it should fall apart pretty easily right before it is done.

After shredding I like to leave everything in the Crock Pot for about a half hour on warm to let all of the flavors soak into the chicken.

Enjoy!

You can easily print this Crock Pot Mexican Food Shredded Chicken recipe or save it for later.

This pairs great with my favorite simple chunky garden salsa recipe. You may also enjoy this post sharing 14 Easy Crockpot meals.