Slow Cooker Spicy Chicken

By Edoo

"I sometimes chop up a chipotle pepper and throw it in with some adobo sauce for a twist. I don't measure spices, so my measurements are conservative."

Ingredients

• 3 3 3 skinless, boneless chicken breast halves
• 3 3 3 skinless, boneless chicken breast halves
• 3 3 3 skinless, boneless chicken breast halves
• 1/2 1/2 ounce) jar 1/2 (8 ounce) jar medium salsa
• 1/2 1/2 ounce) jar 1/2 (8 ounce) jar medium salsa
• 1/2 1/2 ounce) jar 1/2 (8 ounce) jar medium salsa
• 1/4 1/4 1/4 cup tomato sauce
• 1/4 1/4 1/4 cup tomato sauce
• 1/4 1/4 1/4 cup tomato sauce
• 2 2 2 cloves garlic, minced
• 2 2 2 cloves garlic, minced
• 2 2 2 cloves garlic, minced
• 1 1 1 small red onion, chopped
• 1 1 1 small red onion, chopped
• 1 1 1 small red onion, chopped
• 1 1 1 teaspoon ground cumin
• 1 1 1 teaspoon ground cumin
• 1 1 1 teaspoon ground cumin
• 1 1 1 teaspoon chili powder
• 1 1 1 teaspoon chili powder
• 1 1 1 teaspoon chili powder
• 1 1 to pinch salt and fresh ground pepper to taste
• 1 1 to pinch salt and fresh ground pepper to taste
• 1 1 to pinch salt and fresh ground pepper to taste

Preparation

Step 1

Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.