This dish is wonderful both with chicken and pork. My family loves it no matter where I use it (carnitas, burritos, enchiladas... the list goes on). It freezes extremely well, so I always make extra.
Preparation Time
10 mins
Cooking Time
3 hr
Total Time
3 hr 10 mins
Calories
256 Calories
Recipe Instructions
Step 1
Place chicken in the bottom of a slow cooker. Pour enchilada sauce and salsa over top. Cover and cook until you stir and the meat starts to fall apart, on Low for at least 6 hours or on High for at least 3 hours.
Step 2
Lift out pieces of meat with 2 forks and place on a plate. Shred meat and return to the pot for at least 20 minutes to absorb the remaining sauce.
Ingredients
1 ½ pounds skinless, boneless chicken breast halves
