Easy Crockpot Shredded Mexican Chicken

1 1/2-2lbs of skinless boneless chicken breast
1 1/2 cups of chicken broth
1 can of mild Rotel
1 packet of taco seasoning

Place chicken in the crockpot. In a bowl, mix together the additional ingredients. Pour over the chicken.

Cook on high for 4-6 hours, or until cooked thoroughly and easy to shred. Flip chicken once so all of the flavor is absorbed and stir occasionally.

Serves 4

I love this meal because I can make it Monday morning and eat it all week. Because I live alone its difficult to find simple, basic recipes that I can eat all week without getting bored of it. This chicken is great on a corn tortilla with sour cream and cheese, or with eggs for breakfast. Its also great with Spanish rice, or over lettuce for a taco salad.

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