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Crockpot Mexican Chicken

Ingredients:
2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup mild salsa (medium if you like spicy)
3-4 tablespoons brown sugar
1 4 oz. can mild diced green chilies
1 14.5 oz. can fire roasted diced tomatoes, drained (or regular)
1 tablespoon chili powder
1 1/2 teaspoons salt
1 tsp EACH ground cumin, garlic powder, onion powder
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper (optional for more heat)
1 teaspoon liquid smoke
Hot sauce to taste

Directions:
Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.

SourceURL: https://carlsbadcravings.com/easy-slow-cooker-shredded-mexican-chicken-recipe/

Submitted by: Pete on April 29, 2023, 5:32 pm

This recipe is included in 1 recipe book.
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