Mexican Shredded Chicken

  • 30 Minutes

Kent outdid himself in the kitchen this time, not only did he prepare the traditional seasoned ground beef for taco bowls, he created a fajita shredded chicken in the slow cooker. Quick and easy and very little mess to clean up.

Submitted by Linda Cassidy at A Labour of Life


    Mexican Shredded Chicken

  • 2 packages Chicken Thighs
  • one package OLD EL PASO fajita seasoning.
  • Bonus Guacamole

  • 2 Avocados
  • 1 small onion (finally chopped)
  • 1 clove Garlic (minced)
  • 1 tomato (chopped)
  • I lime ( juice only needed)
  • Salt and pepper


    Mexican Shredded Chicken

  • Place chicken things in the slow cooker
  • add one half of the package of seasoning.
  • place cover and keep on low for several hours.
  • When you think chicken is ready ( we waited seven hours) remove the bones, add remaining seasoning and shred the chicken with two forks.
  • Turn heat down to warm until you are ready to serve. How simple and easy is that.
  • Bonus Guacamole

  • Peel and mash avocados in a medium serving bowl.
  • Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste.
  • Chill for half an hour to blend flavors.