Shredded Mexican Chicken
3.5 - 4 lb. chicken breast (This was five medium sized breasts for me)
2 cups chicken stock
1 medium yellow onion, sliced.
2/3 cup of salsa
1 Tbsp. cumin
2 tsp. garlic powder
2 tsp. paprika
Salt and Pepper to taste
Few shakes of Cholula
- Combine all ingredients in crockpot and cook on low for 6-8 hours.
- When you are ready to serve, remove the chicken from the stock and shred with two forks.
- Strain out onions and add to meat if desired.
Put the chicken in serving dish and add desired amount of broth.
(This is only if you are putting it out at a party. It will keep the chicken from drying out and help keep it warm, especially if you are serving from the crockpot.)
Note: You can add peppers or chili flakes for spice, but this recipe is not spicy.