1 largeonion, sliced into 1/4 inch rounds
4boneless skinless chicken breasts
1 can(s)rotel (or diced tomatoes jalapeno)
·pepper, to season
2 cloveminced garlic
How to Make Shredded Mexi-Chicken
- Lay the onion rounds in the bottom of the slow cooker. (I just don't like my meat touching the crock. I think it changes the texture, but maybe I'm crazy. I also like the juices to circulate all around the meat.)
- Lay the boneless skinless chicken breasts on top of the onions. Pour the RoTel over the top. Season with pepper, cumin, and garlic.
- Cook on High 4-6 hours. (My cooker will automatically switch to Warm until I get home.) This should shred very easily with a fork. It will be very juice and have lots of broth too, if you'd like to make a soup out if it as well.
- I like to add another teaspoon cumin once it's shredded and put the lid back on while I chop lettuce and get everything ready to for the rest of the meal. If you feel the cumin flavor has lots its pep, this is a quick way to recharge the meat!