Mexican Shredded Chicken

Name: Mexican Shredded Chicken
Total time: 365
Yield: 6
Ingredients: 6 skinless, boneless chicken breast halves; 2 cups water to cover; 0.25 medium yellow onion, chopped; 2 cups salsa; 2 tablespoons minced garlic; 2 tablespoons ground cumin; 2 tablespoons chili powder; 2 tablespoons cayenne pepper; 2 tablespoons salt; 2 tablespoons ground black pepper

Recipe by IceCreamCaker from allrecipes.com

Dinner 6 Hr. 5 Mins.

Ingredients

6 servings

•

6 skinless, boneless chicken breast halves
•

2 cups water to cover
•

0.25 medium yellow onion, chopped
•

2 cups salsa
•

2 tablespoons minced garlic

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2 tablespoons ground cumin
•

2 tablespoons chili powder
•

2 tablespoons cayenne pepper
•

2 tablespoons salt
•

2 tablespoons ground black pepper

Instructions

Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken to a plate and shred with 2 forks.