Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Shred the chicken and stir it back into the mixture.
Serve over rice or in a tortilla and enjoy!
Notes
Store the leftovers in an air tight container for up to 5 days. You can also add in 1/2 tsp of Cayenne pepper to add a slight kick to this easy chicken recipe.