This has to be the easiest, most fool proof way to make shredded chicken. It also makes use of that crock pot I know you have hidden in a cupboard somewhere collecting dust. I know because I happen to have 3 myself!
Serves 6-8
12 boneless, skinless chicken thighs
1 large onion diced
1 red bell pepper diced
1 large jalapeno pepper diced
3 cloves of garlic diced
1 28 oz can of enchilada sauce
2 tablespoons smoked paprika
2 teaspoons cumin
1/2 teaspoon ancho chili powder
2 teaspoons salt
1/2 teaspoon pepper
Spray slow cooker insert with cooking spray. Put all the veggies on the bottom of insert and lay chicken on top.
Over chicken sprinkle paprika, cumin, chili powder, salt and pepper. Pour enchilada sauce over all. Cook 6 hours on high or let it go all day on low. Remove chicken and veggies from pot. Using 2 forks, shred the meat. Place in serving bowl with the veggies and add enough cooking liquid to keep moist. Serve immediately to make soft tacos or use as a filling for chicken enchiladas.
Cook's notes- Use the same method for shredded beef. Just swap out the chicken for a beef roast or brisket.
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