Ingredients:
– 2-3 pounds chicken breasts or thighs (boneless and skinless)
– 1 quart canned diced tomatoes (or 1 can, 28 ounces)
– 1 can roasted chilies (7 ounces, drained)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1 teaspoon salt
– 1 teaspoon pepper
– ½ teaspoon garlic powder
Instructions:
1. Place 2-3 pounds of boneless, skinless chicken breasts or thighs into the crockpot.
2. Add 1 quart of canned diced tomatoes (or 1 can, 28 ounces) to the crockpot.
3. Include 1 can of roasted chilies (7 ounces), making sure to drain the liquid.
4. Sprinkle in 1 teaspoon each of ground cumin, chili powder, salt, and pepper.
5. Add ½ teaspoon of garlic powder to the mix.
6. Cook on high for 4 hours or on low for 6-8 hours, allowing the flavors to meld and the chicken to become tender.
7. Once cooked, carefully remove the chicken and let it cool slightly until it can be handled.
8. Using two forks, shred the chicken into succulent, bite-sized pieces.
9. Return the shredded chicken to the crockpot and heat through, ensuring it absorbs all the flavorful juices.