"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Slow-Cooker Mexican Chicken (Easy) Recipe

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This recipe for Slow-Cooker Mexican Chicken (Easy), by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kirsten Gibson
Added: Tuesday, February 15, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4-6 boneless, skinless chicken breasts (fresh or frozen)
14.5 oz. can tomato sauce
16 oz. jar salsa
salt and pepper, to taste

Directions:
Directions:
Add all ingredients to slow cooker. Heat on low (approx. 8-10 hours) or high (approx. 4-5 hours). Shred chicken when thoroughly cooked. Serve over rice. Top with sour cream and cheese. Great with green salad on the side!

Personal Notes:
Personal Notes:
This is a perfect Sunday meal because it takes about 2 minutes to prepare and is ready for you when you get home! My family loves it!

 

 

 

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