Crock Pot Mexican Chicken

Crock Pot Mexican Chicken

from carlsbadcravings.com
245 min

Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos, soups, salads, etc. and all you do is dump and run!  You NEED this in your back pocket!

Ingredients

  • 2 poundschicken breasts
  • 1 tablespoonolive oil
  • ½ cupmild salsa ((medium if you like spicy))
  • 3 tablespoonsbrown sugar (**)
  • 14 oz. can mild diced green chilies
  • 114.5 oz. can fire roasted diced tomatoes, drained ((or regular))
  • 1 tablespoonchili powder
  • 1 ½ teaspoonssalt
  • 1 tspeach ground cumin, garlic powder, onion powder
  • ½ tspeach smoked paprika, dry oregano, pepper
  • ½ teaspoonground chipotle chili pepper ((optional for more heat))
  • 1 teaspoonliquid smoke
  • hot sauce to taste

Directions

  1. 1

    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.

  2. 2

    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 (see note***). Taste and add hot sauce to taste if desired.