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Shredded Mexican Chicken – Easy 3-Ingredient Slow Cooker Recipe

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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

1½ lbs boneless skinless chicken thighs
1 package (1 oz) taco seasoning mix
3 cups salsa of your choice


1:  In 4 to 5 quart slow cooker, toss chicken with about half of the taco seasoning mix to coat evenly.

2:  Top chicken with salsa. Stir until well combined.

3:  Cover and cook on Low heat setting 4 to 4 1/2 hours or until chicken is very tender (at least 165°F).

4:  Remove chicken from slow cooker to a bowl or cookie sheet. Shred chicken with 2 forks or meat shredders.

5:  Return shredded chicken to slow cooker along with remaining taco seasoning mix. Cover and cook on Low heat setting 30 minutes longer. Serve warm.

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Darlene’s Tips:  You can use this as a taco filling and top with your favorite taco indgredients.  Also good with a side of Mexican or Spanish Rice.  Use for burritos too!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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