Saturday, July 14, 2012

Shredded Mexican Spiced Chicken (Crock Pot Recipe)

 One of my girlfriends made this chicken for girls' night. She used the finished chicken in tacos and it was delicious. She told me how simple and easy the recipe was and so I had no choice but to make it myself. I served it in taco salad and then later I used some of the leftover meat in some enchiladas. It was great!

1 lime, juiced
1 bunch of cilantro, leaves only; minced
1 jar of salsa (13-17 oz)
1 package (2 Tbsp) Lawry's Taco Seasoning
2 large chicken breasts
1. In a crock pot, combine all ingredients. Cook on LOW for 8 hours or HIGH for 4 hours.
2. Once fully cooked, use two forks to pull apart chicken breasts to create shredded chicken. Mix around in cooked ingredients.
3.  Serve as needed. Some recommendations for serving options: in tacos, in taco salad, in enchiladas, in basically any Mexican recipe that calls for chicken. Enjoy!

1 comment:

  1. Ok ... looks good I will try it!