Slow Cooker Shredded Mexican Chicken

Slow Cooker Shredded Mexican Chicken

This easy Slow Cooker Shredded Mexican Chicken is a great base recipe to use for tacos, enchiladas, nachos, burritos, salads or just serve it over rice.

INGREDIENTS

·       4 large boneless skinless chicken breasts

·       1 small onion, chopped

·       4 cloves garlic, minced

·       1 cup (236ml) of your favorite salsa

·       1 (4 oz) (113g) can diced green chilies

·       1 tablespoon chili powder

·       2 teaspoons cumin

·       2 teaspoons dried oregano

·       1 teaspoon onion powder

·       1 teaspoon garlic powder

·       salt and pepper to taste

INSTRUCTIONS

1.    Place chicken breasts in the bottom of your slow cooker. Top with all of the remaining ingredients. Cover and cook on low for 4-6 hours. I don't recommend cooking this on high or for longer than 6 hours as the chicken can overcook and become dry or mushy.

2.    ……………………………………….

3.    ……………………………………………………

Full instructions: Click here

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