Mexikanisches Hähnchen aus dem Schongarer

Zutaten

• 2 pounds chicken breasts
• 1 tablespoon olive oil
• 1/2 cup mild salsa ((medium if you like spicy))
• 3-4 tablespoons brown sugar (**)
• 1 4 oz. can mild diced green chilies
• 1 14.5 oz. can fire roasted diced tomatoes, drained ((or regular))
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• 1 tsp EACH ground cumin, garlic powder, onion powder
• 1/2 tsp EACH smoked paprika, dry oregano, pepper
• 1/2 teaspoon ground chipotle chili pepper ((optional for more heat))
• 1 teaspoon liquid smoke
• Hot sauce to taste

Zubereitung

1. 1

   Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.

2. 2

   Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.