Add all the ingredients to your crockpot and gently stir to coat the chicken well.

Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. (I really prefer the results using the LOW setting for this)

Once the chicken is cooked through, shred with forks (or in your KitchenAid mixer with a paddle attachment) and then toss well with the cooked sauce leftover in your crockpot bowl.

Serve with cooked brown rice, quinoa or in lettuce leaves.

Mine shown is garnished with fresh cilantro leaves, and lime wedges.

Stays great refrigerated up to 4 days, or frozen in a proper freezer-safe container for up to 2 months.