Mexican Pulled Chicken

Ingredients:
       2 lbs. boneless skinless chicken breast
       1 package of chicken thighs
       1.5 cup organic chicken broth
       1 can of diced or crushed tomatoes (I make my own from fresh tomatoes)
       good chicken taco seasoning (I recommend Penzeys)
       olive oil

Directions:
       1. Cover chicken with olive oil and taco seasoning.
       2. Place in a baking dish.
       3. Cover with tomatoes.
       4. Fill bottom of the dish with chicken broth.
       5. Bake at 275 for 3 hours.
       6. Remove chicken from the baking dish and shred.
       7. Place shredded chicken back in baking dish. Mix. Bake at 275 for 30 minutes.

Tips:
       * When placing the chicken in the baking dish, put the thighs on top. This allows the dark meat to help flavor the white meat.
       * Chicken can be shredded most easily using 2 forks.