As a filling for tortillas, a topping for nachos or simply something to serve over rice, this shredded Mexican chicken cooks on its own in your slow cooker while you go about your day.
I like set-it-and-forget-it recipes. And I love my slow cookers (yes, I have multiple). Most of all, I like recipes that make a bunch that I can freeze and reheat. This is one of those recipes.
For the chicken, you can use fresh/thawed or frozen boneless chicken breasts. I usually end up using the frozen chicken because I’ll forget to take it out of the freezer and put it in the fridge the night before. Using frozen or fresh only makes a difference in the cooking time (less for fresh/thawed, a little longer for frozen)….
