Crockpot Mexican Shredded Chicken
-chicken breasts
-1 tbsp chili powder
-1 tsp cumin
-1 tsp salt
-1 tsp dried oregano
-1 tsp onion powder
-1 tsp garlic powder
-1 tsp smoked paprika
-1 tbsp brown sugar
-1 can fire roasted diced tomatoes
-2 to 3 chipotles in adobo, chopped
- Combine all ingredients in crockpot.
- Cook on low 4-5 hrs or high 2-3 hrs.
- Shred chicken.
- Use in enchiladas, for tacos, on nachos/rice/salad.
FOR ENCHILADAS - Heat oven to 350.
- Fill tortillas with chicken mixture. Add cheese and/or black beans.
- Place seam side down in baking dish. Top with your choice of enchilada sauce and cheese.
- Bake 20 min.