Slow Cooker Mexican Chicken

This dish is ideal for those busy Christmas shopping days. Put this on in the morning and come back to dinner! There are so many ways to serve this chicken. Try putting it in flour burritos, placing them in a pan, sprinkling with cheese and broiling until the cheese is melted. Then serve with shredded lettuce, sour cream and diced tomatoes. Or put it in corn tortillas, place in a pan, pour over enchilada sauce (red or green), sprinkle with cheese and broil until the cheese is melted and sauce is hot. It would also be fabulous in a soup with corn, black beans and a dollop of sour cream on top. Or serve as is over rice. So many variations to try!

Ingredients:

3 chicken breasts

3 T brown sugar

1 T chili powder

1 ½ t salt

1 t cumin

1 t onion powder

½ t garlic powder

½ t smoked paprika

½ t oregano

½ t pepper

1 14.5 oz can petite diced tomatoes

1 4 oz can diced chiles

½ cup salsa

Hot sauce, to taste

Directions:

Place chicken breasts in slow cooker. Sprinkle with dry ingredients. Pour wet ingredients over.

Cook on high 3-4 hours or low 6-7 hours. Remove chicken to a cutting board and shred. Place shredded chicken back in slow cooker, stir into sauce and cook an additional 20-30 minutes. Serve as desired.