SLOW COOKER SHREDDED MEXICAN CHICKEN

BEST Mexican chicken perfect for tacos, burritos, tostadas, salads, or whatever you can think up.
What's in your cupboards?

INGREDIENTS
2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup mild salsa (medium if you like spicy)
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 tsp EACH ground cumin, garlic powder, onion powder,
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper (optional for more heat)
Hot sauce to taste and toppings how you like


INSTRUCTIONS
Rub chicken breasts with oil and place in the bottom of your slow cooker.
Add all of the remaining ingredients except for the 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 on
low for an additional 20 minutes to absorb some of the liquid/juices.
Drain
Taste and add hot sauce to taste if desired.

RECIPE NOTES
Use 3 tablespoons brown sugar if using mild salsa and not using ground
chipotle chili pepper. Use 4 tablespoons if you are using medium salsa
and/or the ground chipotle chili pepper. The brown sugar balances out the
heat, perfect to be smothered in cheese.

Sometimes I drain my excess liquid, I top a large bowl with a strainer and add
slow cooker contents, to get rid of all of the
excess moisture. I then use drained liquid plus additional needed water to
cook my rice for AMAZING flavored rice.
***If serving over rice, try stirring in some enchilada sauce after you
drain your chicken for some saucy Enchilada Mexican Chicken.