Recipe: Yummy Shredded Mexican Chicken - Slow Cooker

Shredded Mexican Chicken - Slow Cooker.

You can cook Shredded Mexican Chicken - Slow Cooker using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Shredded Mexican Chicken - Slow Cooker

1. You need 2 of lbs. boneless, skinless chicken breasts.
2. Prepare 1/2 cup of salsa.
3. You need 3 tbsp. of brown sugar.
4. You need 1 can (4 oz.) of mild diced green chilies.
5. You need 1 can (14.5 oz.) of diced tomatoes, drained.
6. It's 1/2 of onion, diced.
7. You need 1 tbsp. of chili powder.
8. Prepare 1 tsp. of salt.
9. It's 1 tsp. of cumin.
10. It's 1 tsp. of garlic powder.
11. It's 1 tsp. of onion powder.
12. You need 1/2 tsp. of smoked paprika.
13. Prepare 1/2 tsp. of oregano.
14. Prepare 1/2 tsp. of black pepper.
15. You need 1 tsp. of liquid smoke.
16. Prepare 1/2 tsp. of ground chipotle chili pepper (optional for more heat).

Shredded Mexican Chicken - Slow Cooker instructions

1. Grease the inside of the slow cooker. Place the chicken in the bottom..
2. In a medium bowl, stir together the rest of the ingredients. Then pour over the top of the chicken..
3. Cook either on high for 3-4 hours OR low for 6-7 hours, until the chicken is tender enough to shred easily..
4. Remove chicken from the slow cooker and allow it to rest for 5 minutes or so, then use 2 forks to shred it. Stir the chicken back into the remaining juices/salsa mix and cook on low for an additional 20 minutes..
5. After the additional 20 minutes, remove the chicken from the slow cooker with a slotted spoon. Use the chicken in your favorite recipe (some suggestions are listed in the recipe description and a few are pictured below)!.
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