You are going to love how easy this Crock Pot Mexican Chickin is to make.
Check out what my pals over at Carlsbad Cravings had to say about this recipe:
“Need is a strong word. But when it comes to food and recipes, I am convinced you NEED this go-to, easy, crazy delicious Slow Cooker Shredded Mexican Chicken at your fingertips. In fact, it is the only all purpose, Slow Cooker Shredded Mexican Chicken you will ever need!”
Oh, I definitely NEED this chicken in my life.
Ingredients
2 pounds Tyson chicken breasts
1 tablespoon Bertolli olive oil
1/2 cup mild salsa (medium if you like spicy)
3-4 tablespoons Domino brown sugar
1 4 oz. can mild green chilies
1 14.5 oz. can Hunt’s diced tomatoes, drained
1 tablespoon McCormick chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground chipotle chili pepper (optional for more heat)
1/2 teaspoon dry oregano
1 1/2 teaspoons Morton salt
1/2 teaspoon pepper
1 teaspoons liquid smoke
hot sauce to taste
Instructions
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
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Quick Tip: Serve this Mexican chicken in warm tortillas with all the fixins’.
Thank you to Carlsbad Cravings for this great recipe.
