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Crock Pot Shredded Mexican Style Chicken

Discussion in 'Crock Pot / Slow Cooker Recipes' started by Slowcookmama, Jul 9, 2014.

  1. Slowcookmama

    Slowcookmama Active Member Member

    May 28, 2014
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    • 4 pounds boneless, skinless chicken breasts ( had 5 whole breasts)
    • 2 cups Marinara Sauce (no sugar added) or 1-15 oz. can tomato sauce
    • 1 cup water
    • 2 tablespoons dried onion flakes
    • 2 teaspoons minced garlic
    • 2 teaspoons cumin
    • 2 teaspoons coriander
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 1 -3 tablespoons chili powder
    1. Place one cup of sauce on the bottom of the crock pot. Add the chicken.
    2. Mix all the rest of ingredients in a small bowl then pour over the chicken.
    3. Cook on high 4 hours or low 6.
    4. Remove whole breasts and shred chicken with your fingers or you can use 2 forks to separate the meat.
    5. Place all the shredded chicken back into the crock pot and mix it into the sauce.
    6. Keep on low until ready to eat!

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