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Slow Cooker Shredded Mexican Chicken
Slow Cooker Shredded Mexican Chicken
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Slow cooker Mexican-style shredded chicken with salsa and ancho chile powder; ideal 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
  • 0.5 teaspoon ground cumin
  • 1.75 pounds skinless, boneless chicken breasts
  • olive oil, or as needed
  • salt and ground black pepper to taste
  • 1 (16 ounce) jar salsa
Instructions:
  • Combine chile powder, paprika, onion, garlic, and cumin in a small bowl.
  • Dry the chicken thoroughly with paper towels, then gently brush it with olive oil and generously season with salt and pepper, ensuring all sides are fully coated with the seasoning mix.
  • Spread half of the flavorful salsa in the slow cooker, ensuring the bottom is fully covered. Next, nestle the chicken on top and generously coat it with the rest of the vibrant salsa.
  • Slow cook for 6 to 8 hours on low or 4 hours on high until chicken is fully cooked and reaches an internal temperature of at least 165°F (74°C).
  • Using tongs, shred the chicken and mix well to soak up all the delicious juices in the slow cooker.

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