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Ingredients
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2 teaspoons ground ancho chile powder
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1 teaspoon ground paprika
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1 teaspoon dried minced onion
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1 teaspoon granulated garlic
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½ teaspoon ground cumin
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1 ¾ pounds skinless, boneless chicken breasts
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olive oil, or as needed
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salt and ground black pepper to taste
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1 (16 ounce) jar salsa
Directions
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Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
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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.
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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.
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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).
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Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutrition Facts (per serving)
178 | Calories |
5g | Fat |
6g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 178 | |
% Daily Value * | |
Total Fat 5g | 7% |
Saturated Fat 1g | 6% |
Cholesterol 68mg | 23% |
Sodium 635mg | 28% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 2g | 5% |
Total Sugars 2g | |
Protein 27g | 54% |
Vitamin C 2mg | 2% |
Calcium 35mg | 3% |
Iron 1mg | 8% |
Potassium 410mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.