The Communal Pantry
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The Communal Pantry
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Mexican Chicken

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By carlsbadcravings.com

Slow-cooked Mexican chicken drenched in sweet, spicy chili sauce, great for tacos, quesadillas, or soups.

Mexican

Ingredients

  • 2 pounds chicken breasts
  • 3-4 tablespoons brown sugar
  • 4 oz. can mild diced green chilies
  • 14.5 oz. can fire roasted diced tomatoes (do not drain)
  • 1 tablespoon chili powder
  • 1 tsp EACH ground cumin, garlic powder, onion powder
  • 1/2 tsp EACH smoked paprika, dry oregano, pepper

Instructions

  1. Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients. Cook on high for 3 hours or until chicken is tender enough to shred.
  2. Remove chicken, shred. Add cooking liquid and tomatoes until shredded chicken is moist. Retain additional cooking liquid and tomatoes for tortilla soup base.
  3. Uses:
  4. • Chicken Tacos
  5. • Quesadillas
  6. • Nachos
  7. • Enchiladas
  8. • Arepas
  9. • Tortilla Soup (1/4 cup cooking liquid and tomatoes, 1 c. Broth, shredded chicken and toppings to taste)