Slow Cooker Shredded Mexican Chicken
Description
Cooked in the slow cooker, this Mexican-style shredded chicken with salsa and ancho chile powder is perfect for tacos, quesadillas, and enchiladas.
Ingredients
•
2 teaspoons ground ancho chile powder
•
1 teaspoon ground paprika
•
1 teaspoon dried minced onion
•
1 teaspoon granulated garlic
•
1/2 teaspoon ground cumin
•
1 3/4 pounds skinless, boneless chicken breasts
•
olive oil, or as needed
•
salt and ground black pepper to taste
•
1 (16 ounce) jar salsa
Directions
1
Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
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.
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.
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).
5
Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.