Adapted from Bakeaholic Mama, who says, “Mexican shredded chicken is awesome to always have on hand for a quick meal.” You can increase the amount of chicken up to 3 pounds and add water to cover it in the slow cooker. No need to increase the other ingredients.
1 pound boneless skinless chicken breasts
2 bottles of Corona (or other Mexican beer)
2 jalapeño peppers, sliced
2 teaspoons of cumin
1 tablespoon of minced garlic
½ yellow onion, diced
juice of 2 limes
zest of 1 lime
1 teaspoon salt
Toss everything in the slow cooker. Cook on low for 6 hours.
Remove just the chicken from the pot and drain. Place the chicken in a medium bowl and shred with a fork. Great for a taco bar and in other Mexican dishes.