Crockpot Mexican Shredded Chicken

Pat the chicken breasts dry with a paper towel, then season both sides with salt and pepper. Place the chicken breasts into the crockpot set on low heat. Pour in 1 cup of chicken broth, 10 ounces of enchilada sauce, 1 diced white onion, and 1 teaspoon of Mexican oregano. Adjust salt and pepper to taste. For our enchilada sauce recipe click here: Easy Red Enchilada Sauce

Slow-cook the chicken on low heat for 6-7 hours, until it's tender enough to shred easily and reaches an internal temperature of 165°F.

Carefully remove the cooked chicken from the crockpot and set it aside to cool slightly.

Gently shred the chicken with two forks.

Strain the sauce from the crockpot, separating the onions from the liquid—don’t toss either! In a large mixing bowl, combine the shredded chicken with the drained onions, 1 can of drained green chiles, and about 1/2 to 1 cup of the reserved cooking liquid. Gently stir until everything is just combined and moist. Season with salt and pepper to taste.

Garnish with cilantro and serve.

Enjoy!