One Down, Eleven To Go!

One of my New Year's Resolutions was to find 12 new recipes to add to the rotation and I've already found one!

I just made this recipe for Easy Slow Cooker Shredded Mexican Chicken and it was really good!

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 green chilies
1 14.5 oz. can diced tomatoes, drained
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground chipotle chili pepper (optional for more heat)
1/2 teaspoon dry oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoons liquid smoke
hot sauce to taste

INSTRUCTIONS

• 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.
• Remove chicken, and let rest 5 minutes before shredding.
• At this point, she says "Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. " I didn't do that.  I just put the chicken in a bowl and added a few tablespoons of the liquid.
• Then she says to "Drain all excess liquid", and suggested using it to make rice. I didn't exactly do that, but I did make a bunch of brown rice (4 servings) and threw it into the crock pot and stirred it all together.

Then I wrapped the chicken in a flour tortilla and ate it like a burrito.

It was really good and really easy!

* NOTES
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.