Slow Cooker Shredded Chicken for Enchiladas
Use this shredded chicken recipe for enchiladas, tacos, tostadas, and more.
Servings: 6
Equipment
- 1 slow cooker
- 1 Blender
Ingredients
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 tomato
- 3-4 cloves garlic peeled
- 1 tsp adobo seasoning
- 1 tsp chicken bouillon powder
- 2.5 cups water
Instructions
Instructions:
- Place the water, tomato, garlic, adobo seasoning, and chicken bouillon powder in a blender. Blend on high until completely smooth.
- Place the mixture from the blender and the chicken breasts into a slow cooker. Set the slow cooker to high and cook for 4-6 hours, until completely cooked through (this will vary a bit based on how thick your chicken breasts are).
- Remove the chicken breasts from the slow cooker with a slotted spoon. Place in a large mixing bowl.
- With two forks, pull the chicken breasts apart into long, thin shreds. Use this in any recipe that calls for shredded chicken.
