Slow Cooker Shredded Mexican Chicken

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
2 pounds chicken breastsa few sprays olive oil (estimate 1t total)1/2 cup mild salsa (medium if you like spicy)3 tablespoons brown sugar1 4 oz. can mild diced green chilies1 14.5 oz. can diced tomatoes, drained1 tablespoon chili powder1 1/2 teaspoons salt1 tsp EACH ground cumin, garlic pwdr, onion pwdr,1/2 tsp EACH smoked paprika, dry oregano, pepper1/2 teaspoon ground chipotle chili pepper (optional for more heat)1 teaspoons liquid smoke
Directions
Spray chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients. 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 (see note***). Taste and add hot sauce to taste if desired.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user WINTERFYRE.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 198.9
  • Total Fat: 3.4 g
  • Cholesterol: 86.7 mg
  • Sodium: 795.1 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 32.1 g

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