Slow Cooker Shredded Mexican Chicken

From:  Carlsbadcravings

Slow Cooker Shredded Mexican Chicken

• 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 (I didn't have so I didn't use)
• 1 14.5 oz. can diced tomatoes, drained
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• 1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
• 1/2 tsp EACH smoked paprika, dry oregano, pepper
• 1 teaspoons liquid smoke

1. Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (I didn't have much at all to drain) (see note***). 

***Use 3 tablespoons brown sugar if using mild salsa.  Use 4 tablespoons if you are using medium salsa. The brown sugar balances out the heat. 
***When I drain my excess liquid, I top a large bowl with a strainer and add slow cooker contents, pressing down on chicken to get rid of all of the excess moisture. I then use drained liquid plus additional needed water to cook my rice for AMAZING flavored rice.
***If serving over rice, try stirring in some enchilada sauce after you drain your chicken for some saucy Enchilada Mexican Chicken.
****Chicken freezes beautifully.

FOR TACOS:

Serve in tortilla with black beans, chicken, sour cream, cheese (cotija cheese is really good!), tomatoes, salsa, lettuce.

FOR SALAD:

Serve over lettuce with black beans, chicken, tomatoes, salsa, corn, cheese (cotija!!), ranch, chips