Courtney's Multi-Purpose Mexican Chicken


"This is my basic chicken for all kinds of mexican recipes-from soft tacos to empanadas, enchiladas, etc. The Chicken is flavorful and shreds beautifully, and you can adjust ingredients to your taste, or to fit your recipe (for example: I add a can of enchilada sauce near the end for chicken enchiladas, or some green salsa, ro-tel, etc.)"
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Original recipe yields 5 servings

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  1. mix salt, pepper, onion and garlic powder together in a small bowl.
  2. rinse chicken and pat dry.
  3. rub dry sesonings on chicken.
  4. in crock pot, combine stock and taco seasoning.
  5. put chicken in crock pot with stock and taco seasoning, breast side down.
  6. cook on low for 5-6 hours.
  7. remove chicken from crock pot, de-bone and shred.
  8. drain liquid reserving 1/4 of the juices, and return chicken to crock pot, keep on warm until ready to use chicken, add a bit of juice as needed.


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