Spicy Chicken Taco Meat

• 1 can (10 Oz. Can) Mild Rotel
• 1 can (10 Oz. Can) Hot Rotel
• 2 cans (10 Oz. Can, Use The Rotel Can) Water
• 1 can (14 Oz. Can) Chicken Broth
• 1/2 whole Onion, Chopped
• 4 cloves Garlic, Chopped
• 4 whole Boneless, Skinless Chicken Breasts

1. Throw all ingredients in a saucepan and cook uncovered over medium-high heat for about an hour, or until chicken is cooked through and tender.
2. Remove from heat and remove chicken breasts from pot, reserving the liquid/veggies.
3. Shred chicken with 2 forks and return to pot.
4. Mix and put saucy chicken into tacos/enchiladas/etc.
5. !

water, chicken broth, onion, garlic, chicken breasts

Taken from tastykitchen.com/recipes/main-courses/spicy-chicken-taco-meat/ (may not work)