Southwestern Slow-Cooker Pulled Chicken
2 frozen boneless, skinless chicken breasts (or 4 chicken tenderloins) thawed
1 cup chicken broth
1 tbsp. ground chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. cajun seasoning
Place frozen chicken in a gallon-size food storage plastic bag and sprinkle 1/2 tsp. salt on chicken and store in refrigerator until chicken is thawed according to package directions- chicken can be slightly frozen. Place sealed plastic bag in an open plastic container to prevent spillage.
Remove chicken from plastic bag when thawed. Cook chicken broth in a glass measuring cup in a microwave until it boils. Place chicken in a mid-size slow-cooker along with chicken broth and spices. Cover slow-cooker with lid and cook on high for 5 hours- no need to stir contents. Check chicken occasionally and add a little water if needed to keep chicken from drying out.
When chicken is fully cooked, remove from slow-cooker and place on a large plate. Using two forks, shred chicken pieces into smaller pieces. Use for tacos or soup. Makes 4 servings depending on usage.