We enjoyed my super simple recipe for Brown Sugar Bourbon Crockpot Chicken so much that I decided to snag another flavor of the McCormick Grill Mates marinade packets to use. This time I went with the Chipotle Pepper one and decided to make shredded chicken in the crockpot to use for taco night.
This time I added a few additional ingredients along with the marinade mixture but it’s still quick and easy. This shredded chicken tasted great in soft taco shells but could be used a lot of other ways too; quesadillas, salads, nachos and more!
Crockpot Chipotle Pepper Shredded Chicken
Ingredients:
- 1 - 2 lbs boneless, skinless chicken breasts
- 1 packet McCormick Grill Mates chipotle pepper marinade mix
- (1/2) 14.5oz can diced tomatoes with green chilies (I prefer Red Pack)
- 1 tablespoon taco seasoning
Directions:
- In a small mixing bowl; whisk together the marinade mix according to directions on packet. Stir in half can of the diced tomatoes and the taco seasoning, mix well.
- Pour half of the mix in the bottom of the crockpot. Layer thawed chicken breasts on top and pour remaining marinade mix over the chicken.
- Cook on high for around 3 hours or until chicken starts to fall apart. Remove chicken from the crockpot and set on a cutting board. Shred chicken breast and toss back into crockpot.
- Pour sauce into a separate bowl or container. I poured my sauce in a gravy separator so I could strain away the oil and keep the good juices. Pour just enough of those juices, over the chicken, to moisten and flavor the chicken without making it sopping wet.
- Keep warm in crockpot until ready to serve. Enjoy!
Leave a Reply