Crockpot Mexican shredded chicken, so easy to prepare with lots of added flavor.

I broke out my crockpot for the first time since the weather warmed up. I don't why I feel like it's a cold weather item, probably because I think of hearty stews, soups and chili. The crockpot is actually a perfect cooking method for the warm summer months because it doesn't give off much heat.

This chicken so versatile and so easy to make it can be used in a variety of dishes, like enchiladas, tacos, soups and salads, in this instance I used it in baked taquitos. I'm not usually one for cutting corners, but using a store bought fresh salsa makes this recipe even easier and fresh salsa is one pre-packaged item that all ingredients are fresh with no additives.
So into the crockpot everything goes. I added smoked paprika and chili powder for a little extra flavor. When the chicken is finished cooking, there is an amazing sauce left behind that can be used for so many things, it could be thickened and used as a sauce, or used a soup.

Crockpot Mexican Shredded Chicken

Ingredients
(yields 2 pounds)

2 pounds boneless skinless chicken breast 10 ounces fresh tomato salsa 1/4 cup chicken stock 2 tablespoons smoked paprika 1 tablespoon chili powder

Directions

Preheat crockpot on high. Add the salsa, chicken stock, smoked paprika and chili powder to the crockpot and mix well. Add the chicken breasts. Cook on low for 4 hours or on high for 2 hours. Remove the breasts from the crockpot and shred with 2 forks.