Mexican Shredded Chicken (Crock Pot)

Quick and easy...we made chicken tostados, but would also work for tacos, salads, etc.

4 Chicken Breasts (frozen)
1 Onion, chopped
2 Garlic Cloves, smashed
1/2 cup Salsa Verde (Herdez is my fav)
1 cup Chicken broth
3 carrots, shredded
1 cup cilantro, chopped
Cumin, chili powder to taste
Toppings (refried black beans, lettuce, cheese, salsa, sour cream, avocado, etc)

Corn tortillas - spray with cooking spray and bake at 350 for approximately 5 minutes each side for tostados.

Add chicken, onion, garlic, salsa, chicken broth, cumin and chili powder to the Crock Pot on low. After 3-4 hours, shred the chicken, add carrots and more salsa or chicken broth if needed. Cook on low until ready to serve.