Southwestern Slow-Cooker Pulled Chicken
2 frozen boneless, skinless chicken breasts (or 4 chicken tenderloins) thawed
1/2 tsp. salt
1 cup chicken broth
1 tbsp. ground chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. cajun seasoning
1/8 tsp. ground black pepper
Place frozen chicken in a gallon-size food storage plastic bag and store in refrigerator until chicken is thawed according to package directions. 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- stir slightly to incorporate spices into broth. Cover slow-cooker with lid and cook on high for 4 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- and not pink in color, 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.
*For a richer taste, cook chicken in an slightly oiled large skillet over medium heat and brown chicken on both sides- about six minutes. Then place chicken, broth and spices in slow-cooker. Add broth to skillet then bring to a boil. Then add broth to slow-cooker- also add browned chicken bits from skillet.