Slow Cooker Mexican Chicken

INGREDIENTS

2 lbs

Chicken Breast

1 tbsp

Olive oil

1/2 cup

Mild Salsa

3 tbsps

Brown Sugar

1 4 oz can

Green Chilies

1 14.5 oz can

Diced Tomatoes, drained

1 tbsp

Chili Powder

Salt

1 tsp

Cumin

1 tsp

Garlic Powder

1 tsp

Onion Powder

1/2 tap

Smoked Paprika

1/2 tsp

Oregano, dried

1/2 tsp

Pepper

1/2 tsp

Chipotle chili pepper, optional

1 tap

Liquid smoke

NOTES

Liquid Smoke is found next to the BBQ sauces in any grocery store and adds a wonderfully smokey flavor. *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. I use both medium salsa and the chipotle chili pepper and it has a kick but not overly spicy in my opinion - perfect to be smothered in cheese. I had a comment that the chicken is not spicy at all if you leave out the chipotle pepper - perfect for kids. *When I drain my excess liquid, I top a large bowl with a strainer and add slow cooker contents, pressing down on chicken 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. ***Chicken freezes beautifully.

Courtney Hulbert • 2018-10-04