Mexican Spicy Shredded Chicken (Crock Pot) |
|
 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
|
This is an easy, and very versatile recipe. It is spicy, so don't make it if you don't like spicy food! I use this in tacos, burritos, taco salads, and enchiladas. You can freeze it also. I hope you enjoy it! Ingredients:
2 -3 lbs boneless skinless chicken breasts or 2 -3 lbs boneless skinless chicken thighs |
1 medium onion, chopped |
1 (7 ounce) can diced green chilies |
1 teaspoon chili powder |
1 teaspoon cayenne pepper |
1 (5 ounce) bottle hot sauce |
1 teaspoon garlic powder |
1 chicken bouillon cube |
1 cup water |
salt and pepper |
Directions:
1. Add all ingredients to slow cooker, mix well.
2. Chicken should be covered by liquid, if not, add more water.
3. Cook on low 8 hours.
4. The chicken should be falling apart already, just continue to shred it.
|
|