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Slow Cooker Shredded Mexican Chicken

Slow Cooker Shredded Mexican Chicken

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Ingredients
  

  • 4 boneless chicken breasts frozen ok
  • 1/2 cup medium salsa you can use mild if you don't want it spicy
  • 3 tablespoons brown sugar
  • 1 14.5 oz can diced tomatoes drained
  • 1 4 oz can diced green chilies drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon liquid smoke optional

Instructions
 

  • Spray the crock of a 6qt (or larger) slow cooker with cooking spray. Place the chicken at the bottom of the slow cooker.
  • In a large bowl, combine the salsa, green chilies and diced tomatoes. Stir in the spices, salt, pepper, and liquid smoke (if you are using it). Dump the mixture on top of the chicken in the slow cooker.
  • Cook on high for 2-4 hours, or low for 6-8 hours, time depending if your chicken is frozen or thawed. Cook until the chicken is tender enough to easily shred.
  • Remove chicken from slow cooker and rest for 5 minutes (allows juices to settle). Shred chicken and return to slow cooker; cook for 20 minutes on low so the chicken can absorb some of the juice.
  • Serve over rice, tortillas or tortilla chips. Top with cheese, enchilada sauce, scallions, cilantro, etc. You get the idea -- very versatile!

Notes

If you prefer more heat after it has finished cooking, add some hot sauce to taste.