This easy recipe for shredded chicken for enchiladas is totally simple, completely delicious and the perfect weeknight crockpot recipe.
Ingredients
2 medium onions, thinly sliced
1 28-ounce can tomato sauce
1/2 to 1 teaspoon kosher salt
2 teaspoons cumin
1 teaspoon mild chili powder
1 teaspoon garlic powder
2 pounds boneless skinless chicken breasts, or thighs
TO ADD AT THE END
Juice of 1 lime
OPTIONAL TOPPINGS
Fresh Tomato Salsa
Easy Guacamole
Hot sauce
Instructions
Add the sliced onions, tomato sauce, salt, cumin, chili powder, and garlic powder to a 6-quart slow cooker, stirring to combine.
Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.
Cook on high for 3-4 hours or low for 6-7, until the sauce has thickened, the onions are soft, and the chicken is falling apart.
Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.
Add the lime juice and additional salt if desired. Serve warm, adding hot sauce to taste.
Notes
Nutrition information calculated using chicken breasts.
Be sure to use canned tomato sauce in this recipe. Diced or whole tomatoes will not work well. Tomato sauce brands are very inconsistent from thin to thick, so if you want a thicker sauce add less tomato sauce.
If you like things a little spicy, go ahead and add a few healthy dashes of hot sauce, too.
A quick note that this recipe makes plenty of yummy enchilada sauce to go with the chicken, but if you prefer something a little less saucy, simply half the amount of tomato sauce used.
I used boneless, skinless chicken breasts for this recipe but you can also use chicken thighs if you prefer.