Slow Cooker Shredded Mexican Chicken recipe
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Ingredients
- 2 teaspoons ground ancho chile powder 1 teaspoon ground paprika 1 teaspoon dried minced onion 1 teaspoon granulated garlic ½ teaspoon ground cumin 1 ¾ pounds skinless, boneless chicken breasts olive oil, or as needed salt and ground black pepper to taste 1 (16 ounce) jar salsa
Nutrition Info
- 177.8 caloriescarbohydrate: 5.5 gcholesterol: 68.3 mgfat: 5.1 gfiber: 1.5 gprotein: 27 gsaturatedFat: 1.1 gservingSize: -sodium: 635.4 mgsugar: 2.4 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Shredded Mexican Chicken
Directions
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Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.