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Crockpot Mexican Chicken

January 28, 2017

 

INGREDIENTS

  • 1 POUND CHICKEN BREAST

  • 1/2 CUP ORGANIC CHICKEN BROTH

  • 1 (14 OZ) CAN DICED TOMATOES

  • 1 ONION, CHOPPED

  • 2 GARLIC CLOVES, MINCED

  • 1 TABLESPOON CHILI POWDER

  • 1 TEASPOON OREGANO

  • 1 TEASPOON GARLIC POWDER

  • 1 TEASPOON SALT

  • JUICE OF ONE LIME

  • PEPPER TO TASTE

  • AVOCADO FOR GARNISH

  • LETTUCE

DIRECTIONS

  1. PLACE CHICKEN IN CROCK POT.

  2. POUR BROTH AND DICED TOMATOES OVER CHICKEN.

  3. ADD ONIONS AND GARLIC

  4. ADD CHILI POWDER, OREGANO, GARLIC POWDER, SALT, LIME AND PEPPER.

  5. COOK ON HIGH FOR 3 TO 4 HOURS.

  6. SHRED CHICKEN. LET IT SIT IN JUICES FOR ANOTHER 30 MINUTES.

  7. EAT ON TOP OF CILANTRO LIME RICE, (OR CAULIFLOWER LIME RICE) OR WRAP UP IN A TORTILLA.

NOTES

EAT ON TOP OF CILANTRO LIME RICE OR CAULIFLOWER LIME RICE OR WRAP UP IN A TORTILLA.

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