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.