Shredded Mexican Chicken

Ingredients:

• 2kg boneless chicken
• 1/2 teaspoon paprika
• 2 teaspoon chili powder
• 1½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon extra virgin olive oil
• 1 cup chicken broth

Instructions:

• In a small bowl combine all of the ingredients to make the chicken taco seasoning. Stir to combine.
• Coat the chicken on both sides with the chicken taco seasoning.
• Drizzle the olive oil and heat in a large skillet over medium heat.
• Add the chicken and let it cook for about 2-3 minutes on each side. Pour in the chicken stock. Cover the Crockpot and let the chicken cook in the broth for about 15-20 minutes, until the chicken registers 165 degrees internally and is cooked through.
• Remove the chicken from the skillet, shred using a fork, then return to the CrockPot. Stir to coat the chicken in the remaining sauce in the skillet. Let sit and keep warm on low heat for about 3-5 minutes, to get good flavour throughout the chicken.