1. Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water, if desired. 2. If you want it spicier rather than sweeter add a hotter salsa and more green chilies. 3. Serve with taco fixings or as suggested in the recipe description. 4. OAMC/Freezer Instructions: 5. Once it is all cooked and shredded, pour into a freezer gallon-sized ziploc bag. Freeze flat. When you are ready to use it, quickly reheat it (either in a crock pot or even a microwave!). It works best if you let it thaw in your fridge for about 24 hours before reheating it. ---------------------------------------------------------------------------
Nutrition
Ingredients
