Name: Slow Cooker Shredded Mexican Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Ground ancho chile powder - 2 teaspoons; Ground paprika - 1 teaspoon; Dried minced onion - 1 teaspoon; Granulated garlic - 1 teaspoon; Ground cumin - ½ teaspoon; Skinless, boneless chicken breasts - 1 ¾ pounds; Olive oil, or as needed - 1 ¾ pounds; Salt and ground black pepper to taste - 1 ¾ pounds; Salsa - 1 (16 ounce) jar

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Shredded Mexican Chicken

1. Ground ancho chile powder - 2 teaspoons

2. Ground paprika - 1 teaspoon

3. Dried minced onion - 1 teaspoon

4. Granulated garlic - 1 teaspoon

5. Ground cumin - ½ teaspoon

6. Skinless, boneless chicken breasts - 1 ¾ pounds

7. Olive oil, or as needed - 1 ¾ pounds

8. Salt and ground black pepper to taste - 1 ¾ pounds

9. Salsa - 1 (16 ounce) jar

How to cook deliciously - Slow Cooker Shredded Mexican Chicken

1. Stage

Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.

2. Stage

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.

3. Stage

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.

4. Stage

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).

5. Stage

Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.