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.
Crockpot Shredded Chicken
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