Slow Cooker Mexican Chicken

• Gluten free

• Meat

  • 2 lbs Chicken breasts, boneless

• Produce

  • 2 tbsp Cilantro, fresh
  • 3 cloves Garlic
  • 1/2 tsp Onion powder
  • 1 tsp Oregano, dry
  • 2 (10 oz. cans Tomatoes and green chilies

• Canned Goods

  • 1 tsp Chipotles in adobo, canned

• Condiments

  • 1/2 cup Salsa

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 2 tbsp Sugar

• Nuts & Seeds

  • 1 tsp Cumin

Found on letsdishrecipes.com

Ingredients

• 2 pounds boneless chicken breasts
• 1/2 cup salsa
• 2 tablespoons sugar
• 2 (10 oz.) cans diced tomatoes and green chilies
• 3-4 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 teaspoon dry oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1-2 teaspoons canned chipotles in adobo, minced
• 2-3 tablespoons chopped fresh cilantro

Directions

• Place chicken and remaining ingredients, except cilantro, into a lightly greased slow cooker.
• Cover and cook on low for 6 hours, or until chicken shreds easily with a fork.
• One hour before serving, remove chicken and shred with two forks. Strain the juices in the slow cooker through a mesh sieve. Discard solids. Return shredded chicken and strained juices to the slow cooker.
• Just before serving, stir in cilantro. Taste and reseason with salt and pepper, if needed.

Nutrition