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.

I Made It

Nutrition Facts (per serving)

178Calories5g Fat6g Carbs27g Protein

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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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