Mita’s Slow Cooker Chicken

This is another one of Mita’s recipes. It’s simple and tasty! You can use this chicken for any of your Mexican dishes that calls for shredded chicken. I usually use it for my chicken tacos. In the shell, I layer a simple coleslaw salad, then the chicken, top with Mexican shredded cheese and home made salsa. That is it and it is perfection!

Shredded Chicken Taco

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Slow Cooker Chicken

• Servings: 4
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Ingredients

• 4 Chicken breasts
• 1 (10 oz.) can of enchilada sauce
• 1 small can (4.5 oz.) of Ortega chopped green chilies
• 3 cloves of garlic
• 1 1/2 tsp. of cumin powder
• 1 tsp. of oregano
• A pinch of salt
• 1/4 tsp of cayenne pepper
• 1 small onion, chopped
• fajita or taco seasoning (Use as much as you prefer.  You can use the whole packet if you are not using the enchilada sauce.  I usually use the whole can of enchilada sauce and about 1/2 of the taco seasoning.)

Directions

• Place the chicken breasts in the slow cooker
• Place all other ingredients in the slow cooker
• Cover and cook on low for 6 hours
• About an hour before it is done remove the cover and stir the ingredients around while shredding the chicken so it mixes with all the juice and seasoning.
• Cover and cook for the remaining time.

ENJOY!

More of Mita’s recipes:

Salsa Salsa

Carne Asada Tacos

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