I’m a little embarrassed to post this. It is SO EASY! But, it’s SO awesome and a staple in my kitchen, so…. here it is:

6-8 thawed boneless, skinless chicken breasts

1 tsp. Himalayan pink salt

1 tablespoon Red Rocks seasoning (Savory Spice Shop) or sub smoked paprika

1 tsp. cumin

1 tsp. ancho chili powder

Optional: 1-2 cloves minced garlic

1 medium onion, chopped

If using the optional aromatic veggies, place them into your slow cooker first. Then, layer the chicken breasts on top and season.

Then, turn it on and leave it alone! Really! Cook on high for 4-6 hours or low for 8-12 hours. My preference is to put it on in the evening and let it go overnight. Then, in the morning, shred and store. Use 2 forks and pull in opposing directions to shred. This will evenly distribute the spices, too.

This chicken is just perfect for chicken salad, enchiladas, chicken soup, nachos, burrito stuffings or a deconstructed “bowl” with black beans, guac’, rice and salsa. We use it for all kinds of things. Of course, you can use any seasoning you prefer but this one is a winner e’ry time!