Shredded Mexican Chicken

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

Instructions#

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. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). 1. Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. 1. Drain all excess liquid and add hot sauce to taste if desired.