Slow Cooked Shredded Chicken with Mexican Flavors

Ingredients 0/9

Step 1

Blend the chili powder, paprika, onion powder, garlic powder, and cumin in a small bowl. Then, pat the chicken dry with some paper towels. Rub a little olive oil over the chicken and season it with salt and pepper. After that, sprinkle the spice mix all over the chicken, making sure every side is nicely coated.

Step 2

Pour half of the salsa into the bottom of your slow cooker, spreading it out evenly. Place the seasoned chicken right on top, then cover it with the remaining salsa. Set your slow cooker to low and let it cook for 6 to 8 hours, or use the high setting for about 4 hours. The chicken is done when it’s no longer pink inside and the juices run clear—an internal temperature of 165°F (74°C) is a good guide.

Step 3

Once it’s cooked, grab two forks or tongs and shred the chicken right in the slow cooker. Give it a good stir so the chicken soaks up all those flavorful juices. Enjoy!