boneless skinless chicken thighs
low-sodium taco seasoning
garlic clove, passed through a press
1 (283.49 g) can
colby-monterey jack cheese
236.59 ml chicken broth or 236.59 ml
- Put all ingredients except cheese in crockpot and cook on low for 6 hours.
- Use two forks to shred the chicken into chunks.
- Add cheese and stir.
- Serve immediately in tacos or use as a filling for enchiladas.
- You can also use chicken breasts, but it turns out drier and not as tasty.