When I’m entertaining I like to enjoy my company and talk and sit. I don’t like to be in the kitchen busy at work, while everyone else is enjoying the conversation. I’m assuming many of you are the same way? Good.
I’m going to share a delicious appetizer with you today that can be prepared mostly ahead of time. Then when it’s time to put it all together it will take less than 15 minutes!
The day before (or the morning of,) go ahead and place four boneless, skinless chicken thighs (or more if you want to make a huge platter) in a slow cooker that has been lined with a Reynolds® Slow Cooker Liner. Top with 1 (10 oz) can of enchilada sauce.
Cover the slow cooker and cook on LOW for about 4-6 hours.
Carefully open the slow cooker. Remove the chicken and place on a cutting board. Use two forks to shred, or use your stand mixer to help speed up the process. Place the chicken in the mixer and turn the mixer to low for about 30 seconds. It should shred the chicken very nicely in no time!