Spicy Recipe | Slow Cooker Spicy Shredded Mexican Chicken

Slow Cooker Spicy Shredded Mexican Chicken

2 1/2 pounds boneless, skinless chicken thighs
2 1/4 cups (about 20 ounces) crushed tomatoes
1/4 cup honey
1/4 cup finely minced chipotles plus sauce from canned chipotles in adobo
4 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon salt
Juice of 3 limes

  • In the bowl of a slow cooker, combine the chicken, crushed tomatoes, chipotle peppers, garlic, honey, chili powder, cumin, onion powder, and salt.
  • Cover and cook on low until the chicken can be easily shredded, about 4-5 hours.
  • Shred the chicken and mix into the sauce. Stir in lime juice and chopped cilantro. Adjust seasonings to taste.
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