3-4 lbs of boneless, skinless chicken breasts
4 large diced tomatoes
1.5 cups (roughly) of your favorite salsa
2 tbsp granulated garlic
2 tbsp red pepper flakes
1 tbsp black pepper
1 tsp cayenne pepper (if you want to make it spicy)
Directions:1. Mix all ingredients in crock pot and cook on low for at least 7 hours.
2. After 7 hours, shred the chicken in the crock pot and let it cool before placing it in a container.
He & She Tip: Add sliced onion, bell peppers, cilantro, lime, or your favorite pepper to enhance the flavor.
Here is a close-up!
He & She Tip: We store ours in a Ziploc container so that each night we can weigh exactly how much we need for the next day. The Ziploc container we use holds 9 cups.
Macros (based on a 6 oz serving):
If you liked this then try our "Italian Stallion" Crock Pot Chicken!