Ingredients

	1 can Canned Fire-roasted Diced Tomatoes (14.5 oz)
	5 Peppers Chipotle Peppers in Adobo Sauce Use 2 peppers for a less-spicy version
	2 Tablespoons Brown Sugar Skip for a low-carb option
	1 Teaspoon Oregano
	1 Teaspoon Cumin
	1 Teaspoon Smoked Paprika
	1 Teaspoon Salt
	4 Cloves Garlic Cloves - Minced
	1 Tablespoon Fresh Lime Juice Juice from 1/2 Lime
	3 Pounds Boneless Skinless Chicken Breast

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Shredded Mexican Chicken (Slow Cooker)

Name: Shredded Mexican Chicken (Slow Cooker)
Cuisine: Mexican
Ingredients: Canned Fire-roasted Diced Tomatoes (14.5 oz): 1 can; Chipotle Peppers in Adobo Sauce: 5 Peppers; Brown Sugar: 2 Tablespoons; Oregano: 1 Teaspoon; Cumin: 1 Teaspoon; Smoked Paprika: 1 Teaspoon; Salt: 1 Teaspoon; Garlic Cloves - Minced: 4 Cloves; Fresh Lime Juice: 1 Tablespoon; Boneless Skinless Chicken Breast: 3 Pounds

Features:

Cuisine:

Mexican

Easy

Ingredients

1 can Canned Fire-roasted Diced Tomatoes (14.5 oz)
5 Peppers Chipotle Peppers in Adobo Sauce
Use 2 peppers for a less-spicy version
2 Tablespoons Brown Sugar
Skip for a low-carb option
1 Teaspoon Oregano
1 Teaspoon Cumin
1 Teaspoon Smoked Paprika
1 Teaspoon Salt
4 Cloves Garlic Cloves - Minced
1 Tablespoon Fresh Lime Juice
Juice from 1/2 Lime
3 Pounds Boneless Skinless Chicken Breast

Directions

Steps

Done

Place all the sauce ingredients and Chicken in the slow cooker, cover with the lid and cook for 4 hours on low. You'll know that the chicken is ready when it can be shredded easily with 2 forks. Be careful to not overcook. Chicken will fall apart into little strands and the texture will be less than ideal.