Savory Slow-Cooked Mexican Chicken Delight

Ingredients

• 2 teaspoons of finely ground ancho chile powder
• A teaspoon of ground paprika for a touch of warmth
• Delicately dried minced onion, a teaspoon’s worth
• A teaspoon of granulated garlic for depth of flavor
• Half a teaspoon of aromatic ground cumin
• Approximately 1 ¾ pounds of tender, boneless chicken breasts
• Use a drizzle of olive oil, as desired
• Season with a pinch of salt and freshly ground black pepper
• Complete the dish with a 16-ounce jar of flavorful salsa

Step 1

Combine a delightful blend of chili powder, paprika, onion, garlic, and cumin in a small bowl to create a flavorful seasoning mix.

Step 2

Begin by gently patting the chicken dry using paper towels. Then, drizzle a touch of olive oil over the chicken and generously season with salt and pepper. Ensure to coat all sides of the chicken with the aromatic seasoning mix.

Step 3

Start the cooking process by pouring half of the salsa into the slow cooker, spreading it evenly to form a flavorful base. Next, carefully place the seasoned chicken on top and generously cover it with the remaining salsa.

Step 4

Allow the chicken to cook slowly on Low for 6 to 8 hours or on High for 4 hours. Cook until the chicken is cooked through, exhibiting no pinkness in the center and clear juices. Use an instant-read thermometer to confirm that the internal temperature reaches at least 165 degrees F (74 degrees C).

Step 5

Once cooked, use tongs to shred the chicken and mix it thoroughly to absorb all the delicious juices present in the slow cooker. This will enhance the flavor and tenderness of the shredded chicken.