Slow Cooker Mexican Shredded Chicken

Step 1

In a slow cooker, combine all ingredients and stir. Do not add water. Add a few pinches of salt if your taco seasoning does not contain it.

Step 2

Cover and cook on low for 5 hours, or on high for 3 hours.

Step 3

Shred the chicken, either with two forks or with a hand mixer. See Note for more detail.

Step 4

Return chicken to slow cooker, if you shredded it on a cutting board or plate. Stir and cook uncovered for 30 minutes on High or 60 minutes on Low.

Step 5

Serve in tacos, enchiladas, burritos, salads, or burrito bowls.

Step 6

Keep in an airtight container in the fridge for up to 5 days.