Crockpot Shredded Mexican Chicken

I have to be honest with you – I’m not a big fan of Mexican food. I know, blasphemy! Perhaps it’s because I’m not a huge fan of ground beef, or maybe there is just too much cumin in most dishes, but Mexican is not my favorite cusisine. Alas, my husband loves Mexican food, so I try to make recipes that we can both enjoy. Despite my picky tastes, I actually enjoyed this Mexican chicken. It slow cooks in the crockpot all day, which makes for tender, moist chicken. It defintely has a kick to it, so if you’re not one for spicy dishes, cut back on the amount of taco seasoning you use. This chicken works perfectly for tacos, casseroles or quesadillas.

Crockpot Shredded Mexican Chicken
Yields: 4 servings

2 boneless, skinless chicken breast halves
1 (4 ounce) can tomato sauce or paste
¼ cup salsa
1 (1.25 ounce) package taco seasoning mix or homemade seasoning mix
2 garlic cloves (minced)
Hot sauce (to taste)
1/2 cup water

Rub the taco seasoning over the chicken, then place the chicken in the crockpot. Add the tomato sauce, salsa, garlic and hot sauce to the crockpot. Cook on low for 8 hours, or high for 4 hours.

Using 2 forks, pull the chicken into shreds. Stir the chicken with the tomato sauce. Cover and cook for another 5 to 10 minutes. Use in your favorite taco or quesadilla recipes.

Source: Adapted from Stephanie Cooks

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