Mexican

Slow Cooker Shredded Mexican Chicken is for Dinner.

Slow Cooker Shredded Mexican Chicken takes 5 minutes to prepare.

Slow Cooker Shredded Mexican Chicken takes 180 minutes to cook.

Slow Cooker Shredded Mexican Chicken makes 6 servings.

The ingredients for Slow Cooker Shredded Mexican Chicken are:

2 pounds chicken breasts
a few sprays olive oil (estimate 1t total)
1/2 cup mild salsa (medium if you like spicy)
3 tablespoons brown sugar
1 4 oz. can mild diced green chilies
1 14.5 oz. can diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper (optional for more heat)
1 teaspoons liquid smoke

Here is how you make Slow Cooker Shredded Mexican Chicken:

Spray chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let 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.Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user WINTERFYRE.

The nutritional information for Slow Cooker Shredded Mexican Chicken is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 198.9

• Total Fat: 3.4 g
• Cholesterol: 86.7 mg
• Sodium: 795.1 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 2.5 g
• Protein: 32.1 g

Slow Cooker Shredded Mexican Chicken is Mexican cuisine.