Enchilada Shredded Chicken

• 5-6 lb boneless chicken breast
• 1 (4.5 oz) can petite diced tomatoes
• 8 oz red enchilada sauce (according to your heat preference)
• 1 medium chopped onion
• 1/2 tsp salt
• 1/2 tsp chili powder (optional)
• 1/2 tsp each: basil, garlic powder
• 1/4 tsp pepper

1. Place chicken in crock
2. Add the remaining ingredients
3. Cover and cook on low for 5-6 hours.
4. Remove the chicken and shred it, then return it to the crock and stir with the juices.

10-14 servings