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Mexican Shredded Chicken Chili with Zucchini and Cheese
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Forks

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 2 medium zucchinis, diced
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 cup chicken broth
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, chopped (optional)

Instructions
 

  • Add the chicken breasts to the slow cooker. Top with the diced onion, minced garlic, diced zucchinis, and the can of tomatoes with green chilies.
  • Sprinkle the chili powder, cumin, and salt over the ingredients. Pour the chicken broth around the edges.
  • Cover and cook on low for 6 hours or high for 3 to 4 hours until the chicken reaches an internal temperature of 165°F and shreds easily.
  • Remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker and stir everything together.
  • Spoon the chili into bowls and top each serving with shredded cheddar cheese. Add chopped cilantro if desired.

Notes

For best texture, dice the zucchini into larger pieces so they hold their shape instead of turning to mush. If the chili seems thick after shredding the chicken, stir in a splash more broth. Leftovers reheat well on the stove with a little extra cheese melted on top.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Cutting Board, Forks