1headiceberg lettucecut into fourths and then leaves sectioned apart
1bunchcilantrochopped
1lime for squeezing juice over wraps
shredded cheddar cheese or crumbled queso fresco or feta
plain Greek yogurt or sour cream
Instructions
Place all ingredients in slow cooker and stir. Cook on low for 8-10 hours or on high 4-5 hours.
Remove chicken from slow cooker and shred with 2 forks.
Add chicken back into slow cooker and stir to combine.
Serve on lettuce wraps with desired toppings.
Notes
To make this recipe Paleo, simply omit the beans and add a half pound more of meat.
To make Low Carb Mexican Chicken Lettuce Wraps, again omit the beans and increase the chicken from 3 pounds to 3 ½ pounds.
This recipe for shredded Mexican Chicken makes a lot, which makes it the perfect recipe for meal prep. You can make a large batch of this Slow Cooker Shredded Mexican Chicken and use for dinners, or lunches for the week. This Mexican Chicken will last for 4 days in the fridge.
To freeze Mexican Chicken and Beans: allow meat mixture to cool and then divide into freezer safe containers. Mexican Shredded Chicken will last for 3 months in the freezer. To defrost: let sit in fridge overnight or thaw gently in microwave.
Serve this easy sweet and spicy chicken with beans over rice, over quinoa, on sweet potatoes, or in wraps instead of lettuce wraps.
Feel free to use boneless, skinless chicken thighs in place of chicken breasts if that is what your family prefers.
You may want to omit additional salt if using canned beans or a heavily salted salsa. You can always adjust seasonings and add salt at end if needed.