Step 1

Place chicken breasts on the bottom of the crock pot and drizzle with olive oil, flip to coat

Step 2

Add all of remaining ingredients ( Salsa, Brown Sugar, Mild Green Chilies, Diced Tomatoes, Corn, Black Beans, Chili Powder, Salt, Garlic Powder, Onion Powder, Ground Cumin, Oregano, Paprika, Pepper, Ground Chipotle Chili Pepper, and Chipotles Chili Peppers – if using )

Step 3

Cook on low for 6 hours, until chicken is tender enough to shred easily (if you’re in a time crunch, cook the chicken on high for 2-3 hours)

Step 4

Remove the chicken to a bowl or cutting board and shred

Step 5

Place the chicken back into the crock pot and cook for an additional 20-30 minutes to allow the chicken to absorb the juices

Step 6

Place the shredded chicken into a warmed flour tortilla and garnish as desired.

Step 7

Enjoy!