Crock Pot ‘Mexican’ Shredded Chicken

One of my good friends turned me onto this recipe and I am so happy she did! This is fool proof and super versatile! We had it fresh from the crock pot as a taco filling and I put the rest in the fridge and used it later in salads. I even reheated it with a bunch of frozen veggies for a super healthy supper. I also think I’ll serve it over rice in the future too!

crock pot 'mexican' shredded chicken~the comyn space

You’ll Need:
2 lbs chicken breast
1 medium onion, minced
4 garlic cloves, minced
1 can Rotel
3 tbsp salsa or chipotles in adobo if you like it spicier
salt to taste

Combine everything in the slow cooker and cook on high for 3-4 hour or on low for 6-8 hours. Let it cook with the lid off for the last 20 minutes or so to let some of the water steam off. Shred in the crock pot with two forks. Serve immediately or let cool before you refrigerate it.

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