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Shredded Mexican Chicken Recipe

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This recipe for Shredded Mexican Chicken is from Sisters of The Traveling Bracelets, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 - 2½ lbs chicken breasts
1 tbsp. olive oil
¾ cup mild chunky salsa
4 tsp. brown sugar
4 oz. can mild diced green chilies
1 can fire roasted diced tomatoes, drained
1 tbsp. chili powder
1 ½ tsp. salt
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. dry oregano
½ tsp. paprika
½ tsp. ground pepper
1 tsp. liquid smoke
Optional: hot sauce

Directions:
Directions:
Rub the bottom of the crock pot with the oil. Place the chicken on the bottom and add all of your ingredients (except for the hot sauce). Cook on high of 3-4 hours or on low for 6-7 hours until the chicken is tender enough to shred.
Remove chicken and shred. Return to the crock pot and let cook on low for another 20 minutes. Drain any excess liquid if you choose. Add hot sauce to taste.
The is great for tacos, nachos and burritos.

Personal Notes:
Personal Notes:
I don't like mine very spicy so you may choose to add medium to hot sauces.

 

 

 

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