Slow Cooker Mexican Chicken
Author: Based on a recipe from Carlsbad Cravings
Prep time: 10 mins
Cook time: 8 hours
Total time: 8 hours 10 mins
Ingredients
  • 4 pounds chicken breasts
  • 2 tablespoons olive oil
  • 1 cup hot salsa
  • 1/2 cup brown sugar
  • 2 (4 ounce) cans fire-roasted chopped green chilies
  • 2 (14 1/2 ounce) cans fire-roasted diced tomatoes, drained or not
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground chipotle chili pepper
  • 1 teaspoon dry oregano
  • 1 tablespoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons liquid smoke
  • Hot sauce, to taste
Instructions
  1. Rub the chicken with the oil and place into a slow cooker set on low.
  2. In a large bowl stir together the remaining ingredients. Pour over the chicken and cover.
  3. Cook for 7 hours, stirring occasionally.
  4. Carefully remove chicken (it should be falling apart tender at this point) to a cutting board and shred or chop as desired.
  5. Return to the slow cooker and cook another hour, stirring occasionally.
  6. Depending on the dish, you may want to drain the chicken before using.
Recipe by Life's A Tomato at http://www.lifesatomato.com/2016/03/01/slow-cooker-mexican-chicken/