Mexican Shredded Chicken
Description
Full of Mexican-inspired, spicy flavor, this shredded chicken recipe lets the slow cooker do the work for you.
Ingredients
•
6 skinless, boneless chicken breast halves
•
2 cups water to cover
•
1/4 medium yellow onion, chopped
•
2 cups salsa
•
2 tablespoons minced garlic
•
2 tablespoons ground cumin
•
2 tablespoons chili powder
•
2 tablespoons cayenne pepper
•
2 tablespoons salt
•
2 tablespoons ground black pepper
Directions
1
Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
2
Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3
Remove chicken to a plate and shred with 2 forks.