Low Carb Mexican Shredded Chicken

This Mexican shredded chicken can be used for all kinds of low carb and keto dishes! Slow cooker or Instant Pot recipe.

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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!

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.

Low Carb Mexican Shredded Chicken

Course: Main Course

Cuisine: Mexican

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 15 minutes

Servings: 4

Calories: 215 kcal

Author: Georgina from StepAwayFromTheCarbs.com

This Mexican shredded chicken recipe can be used for all kinds of low carb dishes!

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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

1. 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.
2. 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.
3. Use a slotted spoon to remove the chicken.

Recipe Notes

2g net carbs per serving based on 4 servings

Nutrition Facts

Low Carb Mexican Shredded Chicken

Amount Per Serving

Calories 215 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Cholesterol 108mg36%

Sodium 532mg23%

Potassium 776mg22%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 0g0%

Protein 37g74%

Vitamin A 990IU20%

Vitamin C 2.9mg4%

Calcium 46mg5%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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!