Serves: 8
Total Calories: 228
Place chicken in a slow cooker. Pour in broth; sprinkle with seasonings. Cover and cook on low setting for 4 to 6 hours, until chicken is tender. Remove chicken and shred with 2 forks. Serve as desired in tacos, enchiladas or nachos.
Tip: Flour tortillas are tastiest when warmed. Stack tortillas between moistened paper towels and microwave on high setting for 20 to 30 seconds...easy!
This Shredded Mexican Chicken recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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