Mexican Shredded Chicken in a Crock Pot
5 lbs of boneless, skinless chicken breasts (you can also use thighs)
2 tablespoons of chili powder
1 tablespoon of onion powder
1 tablespoon of salt
1 tablespoon of oregano
2 teaspoons of garlic powder
3/4 teaspoons of cumin
3/4 teaspoons of black pepper
1/4 teaspoon of cayenne
1 cup of water
1) Trim chicken of all excess fat and reserve in an air-tight freezer bag for "Homemade Chicken Stock in a Crock Pot." Arrange all the chicken breasts in the bottom of a 5 quart crock pot.
2) Sprinkle the chicken with all of the dry spices.
3) Add 1 cup of water.
4) Cook on low for 4 to 5 hours. Leave the house if you must, and then come home to a kitchen that smells amazing.
5) Dig in with two forks and start shredding until you have a crock pot filled with shredded chicken. The liquid (which seems like a lot at first) will get incorporated into the chicken.