Lunch

Mexican Shredded Beef and Chicken slow cooker is for Lunch.

Mexican Shredded Beef and Chicken slow cooker takes 20 minutes to prepare.

Mexican Shredded Beef and Chicken slow cooker takes 120 minutes to cook.

Mexican Shredded Beef and Chicken slow cooker makes 8 servings.

The ingredients for Mexican Shredded Beef and Chicken slow cooker are:

18 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)
10 oz Beef Chuck Eye Steak
1.75 serving(s) Sprouts petite diced tomatoes no salt
3 oz Orange Juice Fresh Squeezed_
1 lime yields Lime Juice
1 medium (2-1/2" dia) Onions, raw
4 clove Garlic
0.5 cup Campbell's low sodium chicken broth
0.5 tbsp Paprika
0.5 tbsp Oregano, ground
0.5 tsp Coriander leaf, dried
0.5 tsp Onion powder
0.5 tsp Garlic powder
0.4 tsp Pepper, black
3 serving Himalayan Pink Salt - Trader Joe's 1/8 tsp
2.2 tsp Chipotle powder
4 tbsp Extra Virgin Olive Oil

Here is how you make Mexican Shredded Beef and Chicken slow cooker:

Press some of the spice mix onto meat. Sear meat in pan with olive oil. Follow https://www.recipetineats.com/mexican-shredded-beef-and-tacos/#wprm-recipe-container-22810Serving Size: Makes 10 servings of taco meat or 4 chicken thighs and 2 beef steaks 4oz each

The nutritional information for Mexican Shredded Beef and Chicken slow cooker is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 228.3

• Total Fat: 15.3 g
• Cholesterol: 69.6 mg
• Sodium: 307.7 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 1.4 g
• Protein: 16.7 g