Crock Pot Mexican Chicken

Crock Pot Mexican Chicken.PNG

1 teaspoon chili
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Adobo all purpose seasoning, found by the Mexican foods
1 teaspoon cilantro, dried
1 cup salsa
1 small onion, chopped

Place chicken in the crock pot, add everything on top, no need to mix, just sprinkle over the chicken. Cook on high 5 hours or low for 8. It literally just falls apart and shreds itself. Just stir it with a fork. If it doesn’t fall apart when you stir with the fork, it isn’t done. This can be served so many ways. I like to wrap it in a tortilla, put it in tacos, on a salad, in a soup, whatever you wish. I like to make a big batch of this and put it in a freezer bag, flatten it out and freeze. Then when you want a quick meal for one or a couple people, you just break off a piece and microwave for 1 minute or so. I keep this in my freezer all the time. ~ENJOY~

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