Slow Cooker Ranchero Chicken
fresh or frozen
dash of red pepper flakes
juice from 1/2 of a lime
store bought or homemade
tostados, nachos or enchiladas for serving.
Place ingredients in a labeled ziploc freezer bag.
Lay flat in freezer; when ready to cook that overnight in fridge.
Use a 5-6 quart crock pot, and add the contents of the bag.
Cover and cook on low for 6 hours then shred chicken and place back in the juices to cook on low for 1 more hour.
Use chicken mixture as filling for tacos, enchiladas, nachos, or tostadas.
Serve and enjoy!
Slow Cooker Ranchero Chicken https://www.stockpilingmoms.com/slow-cooker-ranchero-chicken/