Ingredients
6
6 servings
- •2 teaspoons ground ancho chile powder
- •1 teaspoon ground paprika
- •1 teaspoon dried minced onion
- •1 teaspoon granulated garlic
- •½ teaspoon ground cumin
- •1 ¾ pounds skinless, boneless chicken breasts
- •olive oil, or as needed
- •salt and ground black pepper to taste
- •1 (16 ounce) jar salsa
Instructions
- Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
- Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
- Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
- Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.
Nutritional Facts
Per 6 servings
- Calories: 178
- Carbohydrate: 6g
- Fat: 5g
- Fiber: 2g
- Protein: 27g
- Sugar: 2g
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