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

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

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.