Ingredients:

  • 1.5 lb (680g) boneless, skinless chicken breasts
  • 1 can (15 oz / 425g) low-carb enchilada sauce
  • 1 cup (120g) shredded cheddar cheese
  • 1 cup (120g) shredded mozzarella cheese
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) chili powder
  • ½ tsp (2.5g) smoked paprika
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)
  • Sliced jalapeños (optional)
  • Sour cream (optional)

Instructions:

  1. Place the chicken breasts in the bottom of the crock pot. Season with salt, pepper, cumin, chili powder, and smoked paprika. Add diced onion and garlic.
  2. Pour the low-carb enchilada sauce over the chicken and evenly coat.
  3. Cover and cook on low for 6 hours or high for 3 hours until the chicken is cooked through and easily shredded.
  4. Using two forks, shred the chicken directly in the crock pot, mixing in the sauce and onions.
  5. Stir in half of the cheddar and mozzarella cheese into the chicken mixture.
  6. Top with remaining cheese. Cover and let it melt for 10-15 minutes on low.
  7. Dish out portions and garnish as desired with cilantro, jalapeños, or sour cream.