Shredded Chicken for Enchiladas, Burritos or Tacos

By draingal

Ingredients

• 1 3-4 lb. whole chicken
• 1 (28oz) crushed tomatoes
• 6 garlic cloves, crushed
• 1 large onion, diced
• 1/4 lard
• 5 tbsp. sugar
• 2 tbsp. salt
• 1 tbsp. pepper
• 2 tsp. mild chili powder
• 1 tsp. ground coriander
• 1 cup chicken stock

Preparation

Step 1

Remove the gizzards and dry off the chicken and cut around the back bone and down the middle of the two breasts. Remove the wings and legs by the joint; then cut the breasts into halves; you should have 10 pieces all together. (this will make shredding the chicken much faster.)
Place the chicken pieces along with the remaining ingredients into the slow cooker. Cook the chicken on low for 8 hours.
Using a slotted spoon, remove the chicken pieces and any bones from the broth. Shred the chicken using two forks and place back in the slow cooker. Place the cooker on high to reheat the shredded chicken.
Serve as enchiladas, tacos, burritos or tostados.