Ingredients

The following ingredients have 6 Servings
  • 2 pounds chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup salsa ((homemade or store-bought))
  • 3 tablespoons brown sugar
  • 4 oz. mild green chilies ((small can))
  • 14.5 oz. diced fire-roasted tomatoes, drained ((1 can))
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon adobo sauce ((decrease or omit for less spicy))
  • 1 - 2 chipotle peppers in adobo sauce, seeded and chopped

Instruction

  • Rub chicken breasts with oil and place in the bottom of your slow cooker.
  • Add the remaining ingredients and stir to combine seasonings.
  • 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 allow to cool about 5 minutes before shredding (there will be liquid remaining in the slow cooker).
  • Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices.
  • If you have excess liquid you can drain this off.
  • Taste and add hot sauce to taste if desired.