I really love shredded chicken in tacos. I have tried a few crock pot recipes that simmer the meat and spices all day, and they are delicious, but time consuming. If I need a last minute dinner idea, this recipe works and tastes just as good in a fraction of the time.
Put your desired amount of chicken into a pot. (I cook 4 chicken tenders or 2 breasts) I normally use tenders, straight from the freezer. They are thin enough that they thaw and cook really quick. Salt and pepper the water, and add a small bunch of cilantro.
Bring to a boil, cover with a lid and let simmer till they are fork tender. Normally 10-15 min (depends on how thick your chicken is)
Place hot chicken on a plate, and shred with two forks.
While the chicken is hot add Salsa Verde. Depending on the brand it can be rather spicy. My kids do not like it to hot so I only ad about 1/4 off a can. ( If I was making it for myself I would add more). I add it one spoonful at a time, till it gets the texture and flavor I want. It will not only flavor the meat but keep it moist as well. I then cover with plastic wrap or foil to keep it warm and let it steam a little till I am ready to eat.
Next I will post the recipe for Corn & Bean salsa I like to eat with these, coming soon!