SHREDDED MEXICAN CHICKEN

SHREDDED MEXICAN CHICKEN 2 pounds chicken breasts 2 tablespoons brown sugar 1/4 cup your favorite taco seasoning 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 can (14.5 ounce) fire roasted tomatoes 1 (4 oz.) can mild green chilies Place chicken into the bottom of your slow cooker. Sprinkle with brown sugar, taco seasoning, salt and pepper. Top with tomatoes and green chilies. Cook on low for 4 to 6 hours or high for 3 to 4 hours. When chicken is done, remove chicken from slow cooker and place on cutting board. Let cool for a few minutes. Using two forks, shred chicken then place back into slow cooker to soak up the juices. Serve! NOTES *Cook time will depend on size of chicken breasts used; longer for large and shorter for smaller. *Feel free to drain chicken before adding to enchiladas, tacos, burritos as the meat is quite juicy. I like to store the chicken with the juices so it stays moist. NUTRITION INFORMATION