Mexican Shredded Chicken

Mexican Shredded Chicken

Recipe by IceCreamCaker from allrecipes.com

Dinner 6 Hr. 5 Mins.

Ingredients

6

6 servings

  • 6 skinless, boneless chicken breast halves
  • 2 cups water to cover
  • 0.25 medium yellow onion, chopped
  • 2 cups salsa
  • 2 tablespoons minced garlic
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 tablespoons cayenne pepper
  • 2 tablespoons salt
  • 2 tablespoons ground black pepper

Instructions

  • Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
  • Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken to a plate and shred with 2 forks.

Nutritional Facts

Per 6 servings

  • Calories: 184
  • Carbohydrate: 11g
  • Fat: 4g
  • Fiber: 4g
  • Protein: 27g
  • Sugar: 3g

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