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 calories
carbohydrate: 5.5 g
cholesterol: 68.3 mg
fat: 5.1 g
fiber: 1.5 g
protein: 27 g
saturatedFat: 1.1 g
servingSize: -
sodium: 635.4 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

Recipe Yield

6 servings

Recipe Note

Slow cooker Mexican-style shredded chicken. Perfect for tacos, quesadillas, and many other Mexican dishes!

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