Prep Time:
10 mins
Cook Time:
3 hrs 20 mins
Total Time:
3 hrs 30 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Place chicken in the bottom of a slow cooker. Pour enchilada sauce and salsa over top. Cover and cook until you stir and the meat starts to fall apart, on Low for at least 6 hours or on High for at least 3 hours.
Lift out pieces of meat with 2 forks and place on a plate. Shred meat and return to the pot for at least 20 minutes to absorb the remaining sauce.
Cook's Note:
You can use a medium pork roast in place of chicken, if desired.
Nutrition Facts (per serving)
| 256 | Calories |
| 11g | Fat |
| 13g | Carbs |
| 26g | Protein |
