Recipe Station

Here's everything you need. If you've never used Liquid Smoke before, look for it next to the BBQ sauces at your local supermarket.

Ingredients To Gather:

• 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 green chilies
• 1 14.5 oz. can diced tomatoes, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground chipotle chili pepper (optional for more heat)
• 1/2 teaspoon dry oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoons liquid smoke*

Directions To Follow:

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.
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. Taste and add hot sauce to taste if desired.

See — we promised this recipe was super simple. A few tips to make this dish even tastier: serve over hot rice, and use the excess liquid you drain to flavor the rice. We like this dish because it's a meal in itself, but you can also serve a side dish with it. Try hot buttered corn, for example!

Article Source: Carlsbad Cravings