Crockpot Mexican Shredded Chicken

Trim chicken breasts of any unwanted areas, pat dry with a paper towel, salt and pepper both sides. Add the chicken breasts to the crockpot set on low. Add 1 cup of chicken broth, 10 ounces of enchilada sauce and 1 teaspoon of Mexican oregano. Salt and pepper to taste. For our enchilada sauce recipe click here: Easy Red Enchilada Sauce

Add 1 finely diced onion to the crockpot. Cook the chicken until it can easily be shredded, about 6-7 hours.

Remove chicken from the crockpot and shred with two forks.

Strain the sauce from the crockpot keep the onions and liquid separate. Do not discard either. Add the shredded chicken to a large mixing bowl. Add drained onions, one drained can of green chiles and one cup of the liquid, gently stirring until just mixed.

Garnish with cilantro and serve.

This is very versatile and can be used in enchiladas, tacos, salads, casseroles, soups, burritos. Enjoy!