Slow Cooker Mexican Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 2lbs boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup mild salsa
- 3 tablespoons brown sugar
- 1 (4 ounces) can mild green chilies
- 1 (14.5 ounces) can diced tomatoes (drained)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground chipotle chili pepper
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 teaspoon liquid smoke
- hot sauce (to taste)
Instructions
- Rub the chicken breasts on both sides with olive oil and place into the bottom of a 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 the chicken is tender enough to shred.
- Remove chicken to a cutting board and let it rest for 5 minutes before shredding, leave the liquid in the crockpot. Return the shredded chicken to the slow cooker and cook on low for an additional 20 minutes to absorb some of the liquid. Drain the excess liquid. Taste and add hot sauce if you prefer.
Find it online: https://blogchef.net/slow-cooker-mexican-chicken-recipe/