Slow Cooker Mexican Chicken
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Ingredients
  • 2 pounds organic boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • ½ cup salsa (your desired heat)
  • 3-4 tablespoons coconut sugar
  • 14 oz. green chilies
  • 14.5 oz diced tomatoes, drained
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground chipotle chili powder (or more if you like it spicy)
  • ½ teaspoon dry oregano
  • 1½ teaspoons sea salt
  • ½ teaspoon ground black pepper
  • hot sauce, optional
  • flat-leaf Italian parsley, chopped, for garnish
Instructions
  1. 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 2-4hrs or low 5-7hrs or until chicken is tender enough to shred and cooked through.
  2. Remove chicken to a dish and let rest for 5 minutes before shredding. Return chicken to slow cooker and cook for another 5-15 minutes to absorb some of the liquid/juices. Taste, adjust seasoning and add hot sauce if desired. Garnish with chopped flat-leaf Italian parsley.
  3. Serve over steamed brown rice or quinoa cooked with veggies or a bed of fresh leafy greens and a few slices of avocado.
Recipe by Helping Bodies Heal at https://helpingbodiesheal.com/hot-cook-recipe-inside/