Slow Cooker

Crock Pot Shredded Mexican Chicken is for Dinner.

Crock Pot Shredded Mexican Chicken takes 25 minutes to prepare.

Crock Pot Shredded Mexican Chicken takes 480 minutes to cook.

Crock Pot Shredded Mexican Chicken makes 10 servings.

The ingredients for Crock Pot Shredded Mexican Chicken are:

5 lbs. skinless boneless chicken breast
2 large onions-chopped
2 large green bell peppers-chopped

For juice:
Lime zest
4 limes
2 oz. Tequila
1/2 cup water
1 Tbsp Sea Salt
1/2 Tbsp Coursely ground black pepper
Pinch of ground cayenne pepper to tast

Here is how you make Crock Pot Shredded Mexican Chicken:

Put chicken breasts into crock pot frozen. Cover with onions and peppers.To make juice:Zest two of the limes into bowl. Set limes aside for juicing.Juice all four limes - keeping even the pulp.Mix lime zest and juice and with other ingredients and wisk together.Pour over ingredients in crock pot.Set crock pot to low for 8 hours. Toward the end, you will need to stir to shred the chicken.Serve with tortillas or over brown rice.Makes 10 4-oz. servings.Number of Servings: 10Recipe submitted by SparkPeople user VAHUFFMAN.

The nutritional information for Crock Pot Shredded Mexican Chicken is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 77.0

• Total Fat: 0.6 g
• Cholesterol: 20.6 mg
• Sodium: 25.0 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 1.0 g
• Protein: 8.9 g

Crock Pot Shredded Mexican Chicken is Mexican cuisine.