Easy Way to Cook Delicious Shredded Mexican Chicken - Slow Cooker
By Ralph Ramsey01 April 2020
Easy Way to Cook Delicious Shredded Mexican Chicken - Slow Cooker
Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Shredded Mexican Chicken - Slow Cooker. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.
Shredded Mexican Chicken - Slow Cooker Recipe.
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
Make ready 2 of lbs. boneless, skinless chicken breasts.
You need 1/2 cup of salsa.
It’s 3 tbsp. of brown sugar.
Take 1 can (4 oz.) of mild diced green chilies.
Prepare 1 can (14.5 oz.) of diced tomatoes, drained.
It’s 1/2 of onion, diced.
Make ready 1 tbsp. of chili powder.
Make ready 1 tsp. of salt.
Make ready 1 tsp. of cumin.
Prepare 1 tsp. of garlic powder.
Make ready 1 tsp. of onion powder.
Take 1/2 tsp. of smoked paprika.
Take 1/2 tsp. of oregano.
You need 1/2 tsp. of black pepper.
Take 1 tsp. of liquid smoke.
Make ready 1/2 tsp. of ground chipotle chili pepper (optional for more heat).
Grease the inside of the slow cooker. Place the chicken in the bottom..
In a medium bowl, stir together the rest of the ingredients. Then pour over the top of the chicken..
Cook either on high for 3-4 hours OR low for 6-7 hours, until the chicken is tender enough to shred easily..
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..
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)!.
