Shredded Mexican Chicken - Slow Cooker.
You can cook Shredded Mexican Chicken - Slow Cooker using 16 ingredients and 9 steps. Here is how you cook it.
Ingredients of Shredded Mexican Chicken - Slow Cooker
- It's of lbs. boneless, skinless chicken breasts.
- You need of salsa.
- It's of brown sugar.
- Prepare of mild diced green chilies.
- You need of diced tomatoes, drained.
- You need of onion, diced.
- It's of chili powder.
- It's of salt.
- Prepare of cumin.
- You need of garlic powder.
- You need of onion powder.
- You need of smoked paprika.
- It's of oregano.
- It's of black pepper.
- Prepare of liquid smoke.
- It's of ground chipotle chili pepper (optional for more heat).
Shredded Mexican Chicken - Slow Cooker instructions
- Grease the inside of the slow cooker. Place the chicken in the bottom..
- In a medium bowl, stir together the rest of the ingredients. Then pour over the top of the chicken..
- Cook either on high for 3-4 hours OR low for 6-7 hours, until the chicken is tender enough to shred easily..
- Remove chicken from the slow cooker and allow it to rest for 5 minutes or so, then use 2 forks to shred it. Stir the chicken back into the remaining juices/salsa mix and cook on low for an additional 20 minutes..
- After the additional 20 minutes, remove the chicken from the slow cooker with a slotted spoon. Use the chicken in your favorite recipe (some suggestions are listed in the recipe description and a few are pictured below)!.
- Chicken Nachos -->.
- Chicken Quesadilla Pie. -->.
- Southwestern Style Chicken Potato Skins -->.
- Easy Chicken Taquitos -->.
