Slow Cooker Suppers

I have to admit something to all of you and it is not pretty.  I am having an affair...with my slow cooker.  I absolutely love cooking dinners in my slow cooker for a number of reasons but here are a couple of the top ones:
1.  If you are entertaining, you can make the mess earlier in the day, throw everything in the slow cooker and then clean up so your house looks (almost) spotless when your guest arrive- which is harder to achieve now that LB is here.
2.  Dinner is already prepped and almost ready by the time you would normally start cooking, therefore when it has been a long day and cooking is the last thing on your mind, the food is done and it saves you from eating out or eating fast food.

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So in honor of my little love affair, I am posting a great shredded chicken recipe that is made from things things laying around the house, making it so easy to make!

River Chicken

4-6 chicken breasts
1 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon minced garlic
1 cup vinegar
1 1/3 cup oil (I used olive)
2 tablespoons water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon white sugar
1 tablespoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil
1/2 tablespoon dried parsley
1/2 tablespoon Italian seasoning

Throw all the ingredients together in a bowl (minus the chicken) and whisk.  Spray slow cooker with non-stick spray add chicken breasts and then pour liquids over.  Cook on high for 5 to 6 hours, shredding chicken thirty minutes prior to the end of the cooking time.  Serve and enjoy!  I use mine for make-your-own-burritos-bar.