Slow Cooker Shredded Mexican Chicken

By Sharon T

Chicken recipe for Baked Chimichangas

Ingredients

• 2 large boneless skinless chicken breasts
• 1/4 cup water
• 1 teaspoon cumin
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1/2 teaspoon chili powder

Preparation

Step 1

Add all ingredients to slow cooker. Cover and cook on high for 2-3 hours or on low 3-4 hours.
Take the lid off the slow cooker, shred the chicken with two forks. Give it a stir and let it sit in the juices for about 10-15 minutes before serving or using for other purpose.