Ingredients:

  • 3 lbs boneless, skinless chicken breasts, trimmed
  • 1 large yellow onion, roughly chopped
  • 1 cup low sodium chicken broth
  • 1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp chili powder
  • 1 Tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano (Mexican if available)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Place the roughly chopped onion into the bottom of the slow cooker insert.
  2. Arrange the chicken breasts evenly over the onions.
  3. In a small bowl, whisk together the chicken broth and apple cider vinegar. Pour this mixture over the chicken.
  4. Pour the entire can of undrained diced tomatoes/chilies over the top. In a separate small bowl, mix all the dry spices (chili powder, paprika, cumin, oregano, garlic powder, salt, pepper). Sprinkle this spice mix evenly over everything.
  5. Secure the lid. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the chicken is incredibly tender and easily pulls apart.
  6. Carefully remove the chicken breasts to a large bowl or cutting board. Leave the cooking liquid (the 'jus') in the slow cooker. Shred the chicken thoroughly using two forks or a hand mixer.
  7. Return the shredded chicken to the slow cooker. Stir well to incorporate all the juices and spices. If the mixture seems too watery, remove the lid and switch the slow cooker to HIGH for 20–30 minutes to allow some liquid to evaporate and thicken slightly.
  8. Once satisfied with the consistency, portion the shredded chicken immediately into 6 airtight meal prep containers.
  9. Allow to cool slightly before sealing and refrigerating or freezing.