Doesn’t that look pretty! Looks like it took a while doesn’t it? NOPE! Ten minutes tops of work on my part. The crockpot did the rest. I find it so helpful to have an arsenal of super simple slow cooker recipes for my super busy nights when I need dinner done by 5pm. My family doesn’t always love slow cooker recipes, but this is one that we do enjoy. You can’t usually go wrong with slow cooking a large portion of meat. Leftovers can be used in so many various ways.
I used this chicken to make chicken tostadas (sprouted corn tortillas in the toaster oven, topped with lettuce, chicken, cheese, salsa, and sour cream). You can also use it to put on salads, tacos, taco lettuce cups, enchiladas, quesadillas, etc. It was a quick and easy weeknight meal.
- 3 small thawed chicken breasts (about 1.5 lbs)
- 1 14.5 oz. can of tomatoes with chilis
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. garlic powder
- 1 tsp salt
- Dump all ingredients in slow cooker.
- Cook on low for 5-8 hours.
- Shred with fork.
- Taste and adjust seasonings if desired.