Shredded Mexican Chicken


Serves: 8
Total Calories: 228

Ingredients

2 1/2 pounds boneless, skinless chicken breasts and/or thighs
3 cups chicken broth
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon garlic powder

Directions:

Place chicken in a slow cooker. Pour in broth; sprinkle with seasonings. Cover and cook on low setting for 4 to 6 hours, until chicken is tender. Remove chicken and shred with 2 forks. Serve as desired in tacos, enchiladas or nachos.

Tip: Flour tortillas are tastiest when warmed. Stack tortillas between moistened paper towels and microwave on high setting for 20 to 30 seconds...easy!

Nutritional Facts:

Serves: 8
Total Calories: 228
Calories from Fat: 15

This Shredded Mexican Chicken recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.


More Recipes from the Weeknight Dinners Cookbook:
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Dad’s Mixed-Up Taco Salad
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Pueblo-Style Beef Tacos
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Fiesta Chili Pie Pronto
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