- 4 skinless, boneless chicken breast halves (about 1½ pounds total)
- 1 4-ounce can diced green chile peppers
- ¾ cup chopped onion (1 medium)
- 1 tablespoon dried oregano, crushed
- 5 cloves garlic, minced
- ¾ teaspoon cayenne pepper
- 1 10-ounce can enchilada sauce
- In a 3½- or 4-quart slow cooker, combine chicken, chile peppers, onion, oregano, garlic, and cayenne pepper. Pour enchilada sauce over chicken mixture, coating the chicken. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 1½ to 3 hours.
- Remove chicken from slow cooker, reserving cooking liquid. When chicken is cool enough to handle, use two forks to pull chicken apart into shreds.
- Place shredded chicken in a serving bowl. Stir in enough of the reserved cooking liquid to moisten. If desired, use the remaining cooking liquid to make Chile Enchilada Sauce.
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