Slow Cooker Shredded Mexican Chicken

Slow Cooker Shredded Mexican Chicken

Cooked in the slow cooker, this Mexican-style shredded chicken with salsa and ancho chile powder is perfect for tacos, quesadillas, and enchiladas.

Preparation Time
20 mins
Cooking Time
4 hr
Total Time
4 hr 20 mins
Calories
178 Calories

Recipe Instructions

Step 1
Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
Step 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.
Step 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.
Step 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).
Step 5
Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Slow Cooker Shredded Mexican Chicken

Ingredients

  • salt and ground black pepper to taste
  • 1 teaspoon dried minced onion
  • 1 (16 ounce) jar salsa
  • ½ teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon granulated garlic
  • olive oil, or as needed
  • 2 teaspoons ground ancho chile powder
  • 1 ¾ pounds skinless, boneless chicken breasts

Categories

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