Crock Pot Mexican Chicken

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

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 fire roasted diced tomatoes, drained (or regular)

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)

1 teaspoon liquid smoke

Hot sauce to taste

Directions

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.

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 (see note***). Taste and add hot sauce to taste if desired.