Crockpot Mexican Shredded Chicken

100th recipe on this blog and I wanted it to be a really good and really simple one! Now that it's getting colder, I'm clinging to my crockpot like an emotional support blanket. Lazy, cold, and tired? Yup, that means a slow cooker dinner is in the cards.

With a bunch of leftover frozen chicken breasts and tenderloins, I decided to make this on a busy morning and it did not disappoint. My family served theirs with cheese quesadillas, rice and beans, and lots of fun toppings, while I served mine with some spicy cauliflower rice from Trader Joe's and an egg.

Ready? Let's go!!

INGREDIENTS:

• About 2 pounds of organic chicken breasts (I like the Bell and Evans brand of organic chicken)

• 8 ounces of organic chicken bone broth

• 1 small can organic chipotle peppers in adobo sauce

• Seasonings of choice: i like siete taco seasoning, salt, pepper, garlic and onion powder, and cumin.

DIRECTIONS:

1. In a small blender, add your chipotle peppers, bone broth, salt, pepper, garlic powder, onion powder, a dash of cumin, and a dash of taco seasoning. Blend until well combined into a nice thick sauce.

2. In your slow cooker, add your chicken breasts, washed rinsed and cleaned, and then pour your chipotle sauce blend all atop. I like to season my chicken breasts separately before placing it in the slow cooker with the same seasonings that I blended the broth and chipotle peppers with.

3. Mix the chipotle sauce in with your chicken, and you can always add more bone broth if you feel the chicken needs more liquid.

4. Set your slow cooker on high for 6 hours, or low on 8 hours. At about the 4 hour mark, take your chicken out and shred finely. Add back to the slow cooker with the sauce, and let sit either on low or on warm until ready to serve.

5. When it's time to serve, you can make tacos, burritos, quesadillas, salads, burrito bowls, tostadas... literally anything with this. I served mine with some spicy cauliflower rice and an egg, while my family made cheese quesadillas, rice and beans, and a salad. Enjoy!