I recently read on a blog that an easy way to shred chicken was to put it in your stand mixer with the paddle attachment for a few seconds. Worked like a charm! Goodbye fork shredding for hours!
Crockpot Chicken Chili (from Skinnytaste)
1 onion, chopped
1 16oz can black beans
1 16oz can kidney beans
1 16oz can tomato sauce
2 16oz cans corn
2 14.5oz cans diced tomatoes w/chilies
1 packet taco seasoning
1T chili powder
24oz chicken breast (I used 9 chicken tenderloins)
chili peppers, chopped
chopped fresh cilantro for topping
cheese for topping
*Be sure to drain and rinse the beans and corn. I also drained the diced tomatoes a bit to avoid a runny chili
Combine onion, beans, sauce, corn, tomatoes, taco seasoning, cumin, and chili powder in crockpot. Mix well. Lay the chicken on top. Cover and heat on low for 9.5 hours. Remove chicken and shred. Stir shredded chicken into the crockpot mixture. Heat on low for another 30min. Serve with cheese and cilantro or your choice of toppings.Enjoy!