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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:
- 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.
- 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.
- 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.
- Use two forks to shred chicken.
- Serve with warm tortillas. Top with shredded cheese.
Course: | Dinner |
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