Easy Slow Cooker Shredded Mexican Chicken
Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!
Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Easy Slow Cooker Shredded Mexican Chicken. Where is my lean protein?
2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup salsa
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 teaspoon each: ground cumin, garlic powder, onion powder
1/2 teaspoon each: smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper (more for additional heat)
1 teaspoon liquid smoke
Hot sauce to taste
Rub chicken breasts with oil and place in the bottom your slow cooker. Add all of the remaining ingredients except for hot sauce. Cook on high for 2-4 hours or on low for 6 – 7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook only for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid/juices. (If serving over rice, cook rice in this liquid. Taste and add hot sauce to taste if desired.
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