How to Prepare Homemade Shredded Mexican Chicken - Slow Cooker

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The ingredients needed to make Shredded Mexican Chicken - Slow Cooker:

1. Prepare 2 lbs. boneless, skinless chicken breasts
2. Prepare 1/2 cup salsa
3. Get 3 tbsp. brown sugar
4. Make ready 1 can (4 oz.) mild diced green chilies
5. Take 1 can (14.5 oz.) diced tomatoes, drained
6. Take 1/2 onion, diced
7. Make ready 1 tbsp. chili powder
8. Make ready 1 tsp. salt
9. Take 1 tsp. cumin
10. Make ready 1 tsp. garlic powder
11. Make ready 1 tsp. onion powder
12. Take 1/2 tsp. smoked paprika
13. Get 1/2 tsp. oregano
14. Prepare 1/2 tsp. black pepper
15. Prepare 1 tsp. liquid smoke
16. Make ready 1/2 tsp. ground chipotle chili pepper (optional for more heat)

Instructions to make Shredded Mexican Chicken - Slow Cooker:

1. Grease the inside of the slow cooker. Place the chicken in the bottom.
2. In a medium bowl, stir together the rest of the ingredients. Then pour over the top of the chicken.
3. Cook either on high for 3-4 hours OR low for 6-7 hours, until the chicken is tender enough to shred easily.
4. 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.
5. 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)!
6. Chicken Nachos –>
7. Chicken Quesadilla Pie. –>
8. Southwestern Style Chicken Potato Skins –>
9. Easy Chicken Taquitos –>

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