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Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
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Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes …
SLOW COOKER SHREDDED MEXICAN CHICKEN
INGREDIENTS:
- 2 pounds chicken breasts
- 1 tablespoon olive oil
- 1/2 cup mild salsa (medium if you like spicy)
- 3-4 tablespoons brown sugar **
- 1 4 oz. can mild diced green chilies
- 1 14.5 oz. can diced tomatoes, drained
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
- 1/2 tsp EACH smoked paprika, dry oregano, pepper
- 1/2 teaspoon ground chipotle chili pepper (optional for more heat)
- 1 teaspoons liquid smoke
- Hot sauce to taste