Slow Cooker Shredded Mexican Chicken

This Slow Cooker Shredded Mexican Chicken is incredibly flavorful and versatile. With the perfect blend of spices and salsa, it's great for tacos, burritos, salads, and more!

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 cup salsa
• 1 can 4 oz diced green chilies
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

Place chicken breasts in the slow cooker

In a bowl, mix salsa, green chilies, chili powder, cumin, garlic powder, paprika, salt, and pepper

Pour the salsa mixture over the chicken

Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender and easily shreds with a fork

Once cooked, shred the chicken using two forks and mix it with the cooking juices

Serve the shredded Mexican chicken in tacos, burritos, salads, or as desired