Slow Cooker Chipotle Shredded Chicken

Ingredients

2-3 lbs boneless, skinless chicken breast
12 oz jar of salsa
14 oz can of fire roasted tomatoes
6 oz beer feel free to drink the leftover if you wish, or sub chicken broth
4 oz can of diced green chilies
¼ cup pickled jalapeños
1 Tbsp chili powder
1 Tbsp smoked paprika
1 Tbsp chipotle chili powder
2 tsp ground cumin
½ tsp salt
Optional additions: avocado, cilantro, cheddar cheese, lettuce, tomato, green onion, salsa, sour cream, rice, tortillas, hot sauce, etc.

Instructions

Add ingredients chicken through salt into a slow cooker. Cook on low for 4 - 6 hours or high for 3 - 4 hours. Cook until chicken is cooked through and starting to fall apart. Turn off heat and shred chicken with 2 forks. Now you’ve got your chicken!
Use the chicken for tacos, burritos, tostatas, rice bowls or salads. I’m partial to chicken on top of a corn tostada or tortilla with some white cheddar cheese and jalapenos. Pop into into the airfryer on 375 for 5 - 8 minutes or until golden brown and enjoy.

Notes

Notes: the chicken freezes great. Feel free to freeze in individual portions to thaw for an easy protein addition to a meal.

Also, the thought here is EASY - no chopping veggies, just dump everything into the crockpot and leave it. The flavor will change dramatically based on your salsa & beer - get flavorful ones if you like more flavor! <I used Cholula medium salsa & a bourbon barrel ale>

How to Use:

Athletes: Have a great source of protein ready in your fridge or freezer at any time. Add this shredded chicken to burritos, tacos, or rice bowls. Make sure to use large burrito tortillas or additional rice to get those carbs in.

Healthy Eating: Grab your protein and add it to a salad or bowl and adjust the rice or tortillas to meet your nutrition for your activity goals.

Kids: Use mild salsa and leave out the jalapenos if your kids don’t like spicy. And, let them build their own tacos or bowls.