Step-by-Step Guide to Make Andrew Copley Shredded Mexican Chicken - Slow Cooker

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, shredded mexican chicken - slow cooker. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Shredded Mexican Chicken - Slow Cooker is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Shredded Mexican Chicken - Slow Cooker is something that I have loved my whole life.

Place chicken on top and cover with remaining salsa. Return chicken to slow cooker, if you shredded it on a cutting board or plate. Serve in tacos, enchiladas, burritos, salads, or burrito bowls. Add the rest of ingredients to slow cooker and mix until combined well.

To begin with this particular recipe, we have to first prepare a few components. You can cook shredded mexican chicken - slow cooker using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Shredded Mexican Chicken - Slow Cooker:

1. Prepare 2 lbs. boneless, skinless chicken breasts
2. Get 1/2 cup salsa
3. Prepare 3 tbsp. brown sugar
4. Make ready 1 can (4 oz.) mild diced green chilies
5. Take 1 can (14.5 oz.) diced tomatoes, drained
6. Prepare 1/2 onion, diced
7. Get 1 tbsp. chili powder
8. Prepare 1 tsp. salt
9. Take 1 tsp. cumin
10. Make ready 1 tsp. garlic powder
11. Take 1 tsp. onion powder
12. Take 1/2 tsp. smoked paprika
13. Prepare 1/2 tsp. oregano
14. Take 1/2 tsp. black pepper
15. Get 1 tsp. liquid smoke
16. Take 1/2 tsp. ground chipotle chili pepper (optional for more heat)

Place lid on the slow cooker. Place chicken breasts in the bottom of your slow cooker and drizzle with the olive oil. Add all of the remaining ingredients except for the hot sauce. Remove chicken to a cutting board, and shred.

Instructions to make Shredded Mexican Chicken - Slow Cooker:

1. Grease the inside of the slow cooker. Place the chicken in the bottom.
2. In a medium bowl, stir together the rest of the ingredients. Then pour over the top of the chicken.
3. Cook either on high for 3-4 hours OR low for 6-7 hours, until the chicken is tender enough to shred easily.
4. Remove chicken from the slow cooker and allow it to rest for 5 minutes or so, then use 2 forks to shred it. Stir the chicken back into the remaining juices/salsa mix and cook on low for an additional 20 minutes.
5. After the additional 20 minutes, remove the chicken from the slow cooker with a slotted spoon. Use the chicken in your favorite recipe (some suggestions are listed in the recipe description and a few are pictured below)!
6. Chicken Nachos –>
7. Chicken Quesadilla Pie. –>
8. Southwestern Style Chicken Potato Skins –>
9. Easy Chicken Taquitos –>

Add all of the remaining ingredients except for the hot sauce. Remove chicken to a cutting board, and shred. Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours. Use it for tacos, enchiladas, burritos, soup, on rice, quesadillas, sliders - the possibilities are endless! In your slow cooker, combine the chicken (if it's frozen, no need to defrost, throw it in frozen), Hunt's diced tomatoes, chicken broth, cumin, salt and pepper.

So that’s going to wrap this up with this special food shredded mexican chicken - slow cooker recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!