Mexican Chicken Slow Cooker Recipe
Ingredients
- Olive Oil
- 4 Chicken Breasts trimmed
- Salt
- Pepper
- 16 ounces Green Salsa Herdez or similar
- 3 Tbsp Chipotle Chile Powder
- 2 Tbsp Brown Sugar
Instructions
- Coat every inch of the chicken breasts in oil and place them in the slow cooker.
- Season with salt and pepper.
- In a bowl or measuring cup, mix the salsa, chipotle chili powder, and brown sugar. Stir to combine.
- Pour salsa mixture over the chicken breasts and turn the slow cooker on low for 3-4 hours.
- At the three-hour mark, check to see if the breasts are shreddable. If they are not, leave them in the slow cooker for another hour.
- If they are ready to shred, use two forks to pull them completely apart.
- Keep the shredded chicken breasts and juices in the slow cooker on low for an extra hour to soak up all the flavorful juice.
- Serve immediately or turn the slow cooker to “keep warm” for up to two hours.
Notes
- If making a large batch be sure that your slow cooker is large enough and note that it might take longer to cook.
- If you don’t want to use chipotle chili powder you can substitute with smoked paprika. It will not have the same depth of flavor, but it is still tasty.
Nutrition
Serving: 0.5cups | Calories: 175kcal | Carbohydrates: 8g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 589mg | Potassium: 596mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1278IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
Find it online: https://moneysavingmom.com/easy-slow-cooker-mexican-shredded-chicken-recipe/