Slow Cooker Mexican shredded Chicken
Submitted By: Jenny Newman
4 pounds boneless chicken breast, cut into 2 inch pieces
1/2 teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce
3 1/4 cups water, divided
1/4 cup fresh lime juice
1/4 cup chopped cilantro
Place the chicken in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
Cover, and cook 7 hours on Low.
Remove Chicken from the slow cooker, and use two forks to shred. Return chicken to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over cooked rice with lime and cilantro or chopped lettuce.