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Slow-cooked Mexican Chicken
Posted By Heather On March 20, 2009 @ 11:28 pm In Recipes,What's for Dinner? | 137 Comments
This is a standard dish in our house because it is so easy and yummy. My kids even like it! The chicken is cooked slowly in the Crock-Pot, so it falls apart easily with a fork. You can use chicken breasts if you prefer white meat. Or, if you’re interested in saving a little money, you can use chicken thighs. I use boneless chicken so I don’t have to remove the bones later. Use the cooked chicken for a variety of Mexican dishes: tacos, enchiladas, burritos, rice bowls, nachos, etc. We typically have tacos the first night, and then use the leftover chicken for rice bowls or enchiladas later in the week.
1.5 – 2 lbs. boneless, skinless chicken breasts (or boneless chicken thighs)
1 (1.5 oz.) pkg taco seasoning mix (Make sure it’s gluten-free. We use McCormick brand – mild for my kids.)
1 Cup chicken broth or water (Make sure it’s gluten-free. We use Pacific brand .)
1 Cup salsa or picante sauce
I’m linking this recipe to “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker . There you will find even more gluten-free meal ideas.
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 The Gluten-Free Homemaker: http://www.glutenfreehomemaker.com/2009/11/112509-what-can-i-eat-thats-gluten-free.html
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