Slow Cooker Mexican Chicken
Tender, slow cooked shredded chicken. Perfect for tacos, burritos, enchiladas and more!
Servings: 8 servings
Calories: 221kcal
Ingredients
- 2 pounds boneless chicken breasts
- 1/2 cup salsa
- 2 tablespoons sugar
- 2 10 oz. cans diced tomatoes and green chilies
- 3-4 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 teaspoon dry oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 teaspoons canned chipotles in adobo minced
- 2-3 tablespoons chopped fresh cilantro
Instructions
- Place chicken and remaining ingredients, except cilantro, into a lightly greased slow cooker.
- Cover and cook on low for 6 hours, or until chicken shreds easily with a fork.
- One hour before serving, remove chicken and shred with two forks. Strain the juices in the slow cooker through a mesh sieve. Discard solids. Return shredded chicken and strained juices to the slow cooker.
- Just before serving, stir in cilantro. Taste and reseason with salt and pepper, if needed.
Nutrition
Serving: 1g | Calories: 221kcal | Carbohydrates: 8g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 96mg | Sodium: 549mg | Fiber: 2g | Sugar: 5g