Ingredients
- 2 -3 lbs bone-in chicken parts, skinned ( thighs seem to be the best)
- 1 small onion, chopped
- 1 (14 ounce) cans diced tomatoes
- 1 (14 ounce) cans enchilada sauce ( I used Hatch brand 5-pepper enchilada sauce)
- 1 (4 ounce) cans diced green chilies
- 1 tablespoon ground cumin
- 3 tablespoons chili powder
- salt & pepper
Directions
- Remove skin and cut breasts into 2 pieces.
- Dump all ingredients but the chicken into the crock pot and stir.
- Add chicken and cook on low for 6 hours, high for 4 (times may vary, I'm guessing, I cooked mine for more like 8 hours because I lost track of time).
- Chicken should be falling off the bone, remove from pot and shred.
- serve with tortillas or use in enchiladas!
© 2013 Scripps Networks, LLC. All Rights Reserved.