1cup(260g)salsa(mild, medium, or spicy - whatever you prefer)
2large chicken breasts
1 ½teaspoonchili powder
1teaspoonground cumin
½teaspoonKosher salt
¼teaspoonground black pepper
Instructions
Add the chicken stock to the bottom of the slow cooker.
Place the remaining ingredients through salsa into the slow cooker. Stir to mix.
Place chicken breasts on top.
Sprinkle chili powder, cumin, salt, and pepper to top of the chicken breasts.
Cook on low for 5-6 hours or until chicken shreds easily.
Remove chicken from the slow cooker and shred.
Add the shredded chicken back into the slow cooker and toss everything together.
Serve with flour tortillas and whatever toppings you like!
Notes
At the end of the cooking process, the top of the chicken will look black, like it's burned or something - don't fret..it's just the seasoning blackening. Once you turn the chicken over and 'wash' it in the liquid in the slow cooker, it'll all be ok :)