This Mexican shredded chicken can be used for all kinds of low carb and keto dishes! Slow cooker or Instant Pot recipe.
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
This shredded chicken is super easy to make in the slow cooker. The chicken stays super soft and juicy, too, because it's cooked with some chicken broth. The chicken is seasoned with a combination of tomato, paprika, cumin, and oregano, which adds fantastic flavor! The cooked chicken is perfect for tostadas, soups, quesadillas, tacos, and more! I also used a version of this to make low carb green chile enchiladas!
How to Make Low Carb Mexican Shredded Chicken
Pour some chicken broth or stock into the base of a slow cooker (or an Instant Pot with slow cooker option, like me!). Add skinless, boneless chicken breasts and cook on high for 2 hours or low for 4 hours.
Open the lid and use two forks to shred the chicken into the broth. 
Add tomato paste (I like the kind from a tube!), ground cumin, paprika, dried oregano and salt. Stir well, then cook on high for an additional 15 minutes.
Use a slotted spoon to remove the chicken.
This recipe easily makes enough for four servings – but possibly more depending on how you use it. I used half of it to make some low carb nachos, then used the remainder for quick lunches!
Low Carb Mexican Shredded Chicken #lowcarb #lowcarbmexican Click To Tweet
Low Carb Mexican Shredded Chicken
This Mexican shredded chicken recipe can be used for all kinds of low carb dishes!
Ingredients
- ½ cup chicken broth or stock
- 2 large skinless boneless chicken breasts , (approx 1.5lb)
- 1 tbs tomato paste
- 1 tbs ground cumin
- 1 tbs paprika
- 1 tbs dried oregano
- ½ tsp salt
Instructions
- Pour the chicken broth into the base of a slow cooker, then add the chicken breasts. Cook on high for 2 hours or low for 4 hours.
- Open the lid and use two forks to shred the chicken into the broth. Add the remaining ingredients, stir well, then cook on high for an additional 15 minutes.
- Use a slotted spoon to remove the chicken.
Notes
2g net carbs per serving based on 4 servings
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 4 Serving Size Quarter of the recipeAmount Per Serving Calories 215Total Fat 5gSaturated Fat 1gCholesterol 108mgSodium 532mgCarbohydrates 3gNet Carbohydrates 2gFiber 1gProtein 37g