Slow Cooker Mexican Chicken (Print-Friendly Version)
Shredded chicken with salsa and vibrant spices. Ideal for tacos, burritos, nachos, and meal prep.
# Ingredients:
01 -
2 pounds chicken breasts
02 -
1 tablespoon olive oil
03 -
1/2 cup mild salsa
04 -
3 tablespoons brown sugar
05 -
1 4 oz can mild diced green chilies
06 -
1 14.5 oz can fire roasted diced tomatoes, drained
07 -
1 tablespoon chili powder
08 -
1 1/2 teaspoons salt
09 -
1 teaspoon ground cumin
10 -
1 teaspoon garlic powder
11 -
1 teaspoon onion powder
12 -
1/2 teaspoon smoked paprika
13 -
1/2 teaspoon dry oregano
14 -
1/2 teaspoon black pepper
15 -
1/2 teaspoon ground chipotle chili pepper
16 -
1 teaspoon liquid smoke
17 -
Hot sauce to taste
# Steps:
01 -
Rub chicken breasts with olive oil and place them at the bottom of the slow cooker. Add all remaining ingredients except for the hot sauce.
02 -
Cook on high for 2-4 hours or on low for 6-7 hours until the chicken is tender enough to shred.
03 -
Shred the chicken and let it cook on low for an additional 20 minutes to absorb the juices. Drain any excess liquid.
04 -
Taste the chicken and add hot sauce to taste if desired before serving.
# Notes:
01 -
Liquid Smoke can be found near BBQ sauces and adds a smoky flavor.
02 -
Adjust brown sugar based on salsa spice level. Use 3 tablespoons for mild salsa or 4 tablespoons for medium salsa or if using ground chipotle chili pepper.
03 -
To drain liquid, press the chicken in a strainer and use the liquid to cook flavored rice, if desired.
04 -
Chicken can be frozen for up to 3 months. Thaw overnight before reheating.