Slow Cooker Shredded Mexican Chicken

By janis-2

Ingredients

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

Details

Servings 6
Preparation time 5mins
Cooking time 245mins
Adapted from carlsbadcravings.com

Preparation

Step 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.
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.
Notes:
Use 3 tablespoons brown sugar if using mild salsa and not using ground chipotle chili pepper. Use 4 tablespoons if you are using medium salsa and/or the ground chipotle chili pepper. The brown sugar balances out the heat.
Use drained liquid plus additional needed water to cook my rice for AMAZING flavored rice.
Chicken freezes beautifully