Crock Pot Mexican Chicken

• servings: 6 servings
• active time: 5 minutes
• total time: 4 hours 5 minutes

Ingredients

• 2 lbs Chicken Breasts

• 1 Tablespoon Olive Oil

• 1/2 cup Salsa

• 3 Tablespoon Brown Sugar

• 4 oz can Mild Diced Green Chilies

• 14.5 oz can Fire Roasted Diced Tomatoes, Drained

• 1 Tablespoon Chili Powder

• 1 1/2 teaspoon Salt

• 1 teaspoon Ground Cumin

• 1 teaspoon Garlic Powder

• 1 teaspoon Onion Powder

• 1/2 teaspoon Smoked Paprika

• 1/2 teaspoon Dry Oregano

• 1/2 teaspoon Pepper

• 1/2 teaspoon Ground Chipotle Chili Pepper

• Hot sauce to taste

Directions

1. 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.

2. Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid. Taste and add hot sauce to taste if desired.