Add chicken breasts, chicken broth, Mexican tomato sauce, salt, pepper, oregano, cumin, and cayenne pepper into slow cooker. Set to high.
Let cook for about 4 hours, then set Crock-Pot® to warm. With a fork, shred chicken and let sit for about 20 minutes. Serve with tongs to remove chicken from juice for tacos, burritos or nachos. Enjoy!
Find the full recipe at: https://dadwithapan.com/spicy-crock-pot-slow-cooker-shredded-chicken-street-tacos-perfect-homegating/