Slow Cooker Spicy Shredded Chicken
This spicy, Mexican-inspired, crowd-pleasing shredded chicken, which simmers in a slow cooker for maximum flavor, is perfect for a party.
tomato sauce mixture Salsa, chili powder, garlic salt, and hot sauce Citrus juice Stir together the bay leaves, cayenne, oregano, coriander, cinnamon, and other spices in a slow cooker.
Chicken breasts should be layered on top, with sauce covering both sides.
Cook the chicken on High for about 5 hours, or until it is fork tender and the center is no longer pink.
With two forks, shred the chicken after removing it from the slow cooker.
Go back to the crockpot.
2 more hours of heating on Low or Warm.
Before serving, strain out any extra liquid.