This easy recipe for shredded chicken for enchiladas is totally simple, completely delicious and the perfect weeknight crockpot recipe. The chicken recipe is gluten-free and dairy-free, Paleo and Whole30 compliant too!
Add the sliced onions, tomato sauce, salt, cumin, chili powder, and garlic powder to a 6-quart slow cooker, stirring to combine.
Nestle the chicken into the slow cooker, making sure it is well covered by the tomato mixture.
Cook on high for 3-4 hours or low for 6-7, until the sauce has thickened, the onions are soft, and the chicken is falling apart.
Remove the chicken and shred with two forks. Add the shredded chicken back to the slow cooker, stirring to combine.
Add the lime juice and additional salt if desired. Serve warm, adding hot sauce to taste.
This recipe makes 4-6 servings
Be sure to use canned tomato sauce in this recipe. Diced or whole tomatoes will not work well. Tomato sauce brands very in consistency from thin to thick, so if you want a thicker sauce add less tomato sauce.
Serve tucked into warm tortillas, in lettuce wraps (Bibb or romaine lettuce work well), atop baked potatoes, on rice, or topping a heaping bed of greens.
Add additional toppings such as avocado, cilantro, radishes, sliced green onions, grated cheese, and/or sour cream if desired.