Easy Slow Cooker Shredded Mexican Chicken
*Choose organic meats and produce whenever possible*
- 2 pounds chicken breasts
- 1 ½ Tbsp of my EVOO
- 1/2 cup mild or medium salsa
- 1 4 oz. can mild diced green chilies
- 1 14.5 oz. can diced tomatoes, drained
- 1 tsp Salt Blend
- 1 tsp of Pepper & Juniper blend
- 3 Tbsp of my Mexican Spice Blend
- Hot sauce, to taste
Prepare the chicken breasts by rubbing them with EVOO and placing them in the bottom of your slow cooker. Next, add all the rest of the ingredients except for the hot sauce. Cook on low for 7-8 hours (you can also cook on high for 3-4 hours, if short on time), or until chicken is tender enough to shred. Remove chicken from the pot, and let rest for 5 minutes before shredding. Next, add it back to the pot and cook it on low for 20 more minutes (so it can absorb some of the liquid/juices). Drain all excess liquid. Taste and, if desired, add hot sauce and/or additional Mexican Seasoning Blend, to taste.
Mangiare!
