Crockpot Shredded Mexican Chicken – GFCFSF


Crockpot Shredded Mexican Chicken - GFCFSF

This is a SUPER easy recipe for a convenient weekday taco night.

3 chicken breasts, boneless, skinless
2 Tablespoons olive oil
1 cup onion, diced
1/2 cup diced red bell pepper
2 teaspoons cumin
2 cloves garlic
1/4 teaspoon chili powder
salt & pepper to taste
1 cup salsa
1 cup chicken broth

1. In a pan, heat olive oil over medium heat. Add in onion, pepper, cumin, garlic, chili powder and salt and pepper - and saute until the onions are tender.
2. Put everything into a crock pot and cook on low 3-6 hours If the chicken breasts are frozen when you start, adjust time to 5-7 hours.
3. Shred chicken with a fork and return to sauce.
4. Serve in tacos or on a salad. Enjoy.