Shredded Mexican Chicken in the Slow Cooker

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Shredded Mexican Chicken in the Slow Cooker

Slow Cooker Shredded Mexican Chicken

Published on February 24, 2020

Total Time:

4 hrs 20 mins

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  • 2 teaspoons ground ancho chile powder

  • 1 teaspoon ground paprika

  • 1 teaspoon dried minced onion

  • 1 teaspoon granulated garlic

  • ½ teaspoon ground cumin

  • 1 ¾ pounds skinless, boneless chicken breasts

  • olive oil, or as needed

  • salt and ground black pepper to taste

  • 1 (16 ounce) jar salsa

  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.

Nutrition Facts (per serving)

178Calories5g Fat6g Carbs27g Protein
Nutrition FactsServings Per Recipe6Calories178% Daily Value *Total Fat5g7%Saturated Fat1g6%Cholesterol68mg23%Sodium635mg28%Total Carbohydrate6g2%Dietary Fiber2g5%Total Sugars2gProtein27gVitamin C2mg10%Calcium35mg3%Iron1mg8%Potassium410mg9%

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