Shredded Mexican Chicken

This is an easy to make, great tasting main dish that can be used as a key ingredient in most any Mexican style dish that calls for meat.

2 pounds chicken breasts
olive oil
1/2 cup medium salsa
3-4 tablespoons brown sugar
1 4 ounce can mild diced green chilies
1 14.5 ounce can diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon dry oregano
1/2 teaspoon pepper
1/2 teaspoon ground chipotle chili pepper
1 teaspoon Liquid Smoke

Rub chicken breasts liberally with olive oil and place in the bottom of your slow cooker.

Cover the chicken with the salsa as much as possible.

Sprinkle the brown sugar over everything, keeping it as even as possible.

Add the diced chilies to the slow cooker.

Add the tomatoes, spreading them evenly across the chicken.

Measure the remaining dry ingredients into a small bowl. Once mixed, sprinkle the spice mixture over all the chicken.

Drizzle the Liquid Smoke over the mixture.

Cover and 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.

Shredded Mexican Chicken

Shredded Mexican Chicken

Serve as taco meat, for nachos, burritos, enchiladas, etc..

(I shredded the chicken with 2 forks in the Crockpot itself, much easier than messing around taking it out only to put back in.)

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