This one is so simple it can barely be called a recipe—we don’t even trim the chicken before we plop it in. It’s a weekly staple for us because it takes less than five minutes to get everything into the slow cooker, and then you leave it for four hours (or a whole work day on low heat). I often double the recipe and use it all week in wraps, salads, or toss it in a bowl with sautéed veggies. If we get near the end of the week and have a bunch left, I freeze it (I serve it, store it, and freeze it in glass pyrex to keep us from doing extra dishes). It’s the basis of so many of our weeknight dinners that it’s a good recipe to start with here.
Adapted slightly from The Mexican Slow Cooker by Deborah Schneider
- 2 lbs. boneless skinless chicken breasts
- 1 c. water
- ½ c. onion, diced
- 1 jalapeño, split lengthwise (optional—we often leave it out)
- 1 ½ t. kosher salt
Combine all ingredients in slow cooker, cover, and cook on low for 3–4 hours. Let cool for 10 minutes, then remove the chicken from the cooking liquid. Use two forks to shred the chicken and discard any fat. Eat immediately or refrigerate until needed.