Slow Cooker Shredded Chicken

Ingredients

• 2 Chicken breasts (Large, or 4 small)
• 1 lata Diced or crushed tomatoes (The can size is not specified)
• 1 tsp Ground chili pepper (To taste)
• 0.5 tsp Dried oregano
• 1 tsp Ground cumin
• 1 tsp Paprika (Ground)
• 0.25 tsp Onion powder
• 0.5 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Ground black pepper
• 1 tbsp Olive oil

Steps

1. 1

   Place the diced or crushed tomatoes in a blender.

2. 2

   Add the oregano, cumin, paprika, garlic powder, onion powder, salt, black pepper, and ground chili pepper to the tomatoes.

3. 3

   Blend the mixture until smooth.

4. 4

   Add the olive oil to the bottom of the slow cooker.

5. 5

   Place the chicken breasts in the bottom of the slow cooker.

6. 6

   Pour the tomato and spice mixture over the chicken. Stir to coat the breasts and ensure the sauce reaches the bottom as well.

7. 7

   Cover the slow cooker and cook on high for 3 hours.

8. 8

   Shred the cooked chicken completely.

9. 9

   Mix the shredded chicken with the sauce in the slow cooker and serve as a filling for quesadillas or tacos.

Notes

The recipe does not specify the size of the can of tomatoes. Adjust the amount of chili pepper to taste.

Nutrition per serving

• main course
• Mexican
• slow cooker
• slow cooking
• chicken
• gluten-free
• dairy-free
• taco filling