4 to 5 chicken breasts
1/4 cup chopped yellow onion
1 small can (8 tbsp) diced green chilies
1 cup green enchilada sauce
Set crockpot or slow cooker at low setting. Combine the chicken, onion, green chilies, and enchilada sauce in the cooker. After 6 hours of cooking on low, remove chicken to a cutting board and allow to cool then shred. Return the chicken to the cooker and cook for another hour or two.
This can be served alone or as a filler in burritos, tacos, on salads, etc.