Diva Tasting: Slow Cooker Chicken Mexicali…

Slow Cooker Chicken Mexicali


8 chicken boneless skinless breasts

2 teaspoon chili powder

2 teaspoon garlic powder

1 teaspoon ground cumin

2 teaspoon onion powder

2  (15.5 ounce) jar salsa or picante according to taste

1 (4 ounce) can chopped green chile peppers


Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.

Cook on Low until chicken breasts are very tender, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks. 8 servings.


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