Shredded Southwest Chicken

Ingredients

• 1/2 cup chicken broth
• 1 cup chopped onion
• 2 cloves minced garlic
• 1 1/2 pounds boneless, skinless chicken breast halves
• 1 tsp. dried oregano
• 1 tsp. cumin
• 1 jalapeno pepper, chopped (optional)
• 8 flour tortillas or large romaine lettuce leaves

Instructions

1. Place chicken broth, onion and garlic in the bottom of a slow cooker. Season chicken breasts with oregano and cumin; place on top of the onion mixture. If desired, add chopped jalapeno to the slow cooker. Cook on low for 8 hours. Remove chicken from slow cooker and shred. Add the shredded chicken back to the slow cooker and combine with other ingredients. Serve warm, using either tortillas or lettuce leaves as wraps.