Crockpot Shredded Chicken

I got this recipe from The Roasted Root.

3 lbs boneless skinless chicken thighs
1 (7 -oz) can diced green chilis
1/2 large yellow onion, diced
1 (14-oz) can enchilada sauce
1 cup red salsa
Sea salt

Add all of these ingredients to the slow cooker, and stir.
Slow cook on low heat for 6-8 hrs or on high heat for 4-6 hrs.
When time is up, shred chicken (I just use forks).

Learn from my mistake…if you’re making this for kids, check the spice level of all sauces and salsas.