Start with two medium size skinless boneless chicken breasts. These can be fresh or thawed if frozen.
In a smaller crock pot, mix one 10 oz can of Rotel (or salsa) with one tablespoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
Nestle the chicken breast into the crock pot and spread the mixture over the breasts.
Cook on low for 5 hours. About 4 hours into the cooking, remove the chicken breasts and shred.
Mix the chicken back into the liquid. Leave the top of the crock pot ajar to allow moisture to vent and finish the 5 hours total cooking time.
Serve as tacos or spread over nacho chips and top as desired.
You can use chicken thighs for this.
If using salsa, use mild or if using spicier, adjust the other spices down some.
Good refrigerated for 3-4 days and frozen for 3-4 months.
I used my 3 1/2 qt crock pot. You may use a bigger crock pot which would be good if doubling or tripling this recipe.
Nutrition analysis is for meat/Rotel only and doesn't include chips or toppings.
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