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Slow-Cooker Shredded Chicken Tacos

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Serves 6

Extra tender and incredibly delicious.

Ingredients:

2 lb chicken breasts
1 tablespoon vegetable oil
1 tablespoon chili powder
1 white onion
2 cups chicken broth
8 oz tomato sauce
1/2 green bell pepper
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
6 oz tomato paste
6 corn soft tortillas, warmed
Shredded cheese, for topping

Directions:

  1. Cook chicken in a skillet oven with vegetable oil over medium heat. Cook until no longer pink. Remove chicken from Dutch oven, place on a plate and tent with aluminum foil. Do not rinse skillet.
  2. Pour chili powder into skillet, cook for 1 minute, stirring frequently. Add tomato paste and cook for 2 minutes, stirring constantly. Pour in chicken broth, add chicken, stir all ingredients together.
  3. Pour skillet ingredients into a slow cooker. Add onion, bell pepper, tomato sauce, salt, pepper and cumin. Cook on high for 4 hours. Reduce heat to low, cook for 6 hours.
  4. Use two forks to shred chicken.
  5. Serve with warm tortillas. Top with shredded cheese.
Course: Dinner

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