Slow Cooker Mexican Shredded Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 8
Ingredients
  • 4 large boneless skinless chicken breasts
  • 1 Tablespoon olive oil
  • ¾ cup mild salsa
  • 2 Tablespoons brown sugar
  • 1 (10 ounce) can Rotel (diced tomatoes with green chilies)
  • 1 Tablespoon chili powder
  • 1 teaspoon EACH of ground cumin, garlic powder, onion powder and salt
  • ½ teaspoon EACH of paprika, dry oregano and pepper
  • 1 teaspoon liquid smoke
  • 1 Tablespoon fresh lime juice
Instructions
  1. Spray a large slow cooker with non-stick spray. Set chicken breasts inside. Pour olive oil over chicken and stir to coat. Add all of the remaining ingredients to chicken except for the lime juice.
  2. Cover with lid and cook on low heat for 5 to 6 hours, or on high heat for 2 to 4 hours.
  3. Carefully remove chicken to a cutting board. Shred. Place shredded chicken back in slow cooker and cover with lid. Let cook another 30 minutes. Squeeze fresh lime juice over chicken then serve.
  4. Enjoy!
Recipe by Life In The Lofthouse at https://life-in-the-lofthouse.com/slow-cooker-mexican-shredded-chicken/