Mexican Shredded Crockpot Chicken

Mexican Shredded Chicken

Awesome shredded chick recipe. Great topped off with fresh avocado, radishes, sour cream, etc.
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Prep Time 5 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 full chicken breasts
  • 1 tbls olive oil
  • 1/2 cup salsa mild or medium
  • 3 tbls brown sugar
  • 1 4 oz. can diced green chilies mild
  • 1 14.5 oz. can diced tomatoes drain
  • 1 tbls chili powder
  • 1 1/2 teas salt
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dry oregano
  • 1/2 tsp pepper
  • 1 teas liquid smoke
  • Finely chopped fresh cilantro optional

Instructions
 

  • Rub oil into chicken breasts and put in the slow cooker.
  • Add the remaining ingredients.
  • Cook on high for 3 to 4 hours or on low for 6 to 7 hours or when chicken easily shreds.
  • Place the chicken on a cutting board, and let rest for about 5 minutes prior to shredding.
  • Return the shredded chicken to the crockpot and let cook on low for another 20 minutes to absorb some of the the remaining liquid.
  • Drain off excess liquid.
  • Add your favorite hot sauce to taste.

Notes

Serve on rice or make yummy tacos. Great topped off with fresh avocado, radishes, sour cream, freshly squeezed lime, etc.
Keyword mexican shredded chicken, Mexican Shredded Crock Pot Chicken, shredded chicken
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