So yesterday night when we had ‘snake-in-the-car’ fiasco, I was so thankful that I doubled this recipe. It was a hit for everyone…from a picky three year old (my cousin Luke was with my mom) to Tyler and Nancy who like spicy stuff (they added some spicy salsa to their taco) to my mom who can’t handle tons of spices because of stomach issues. Everyone liked these.
|This is the type of verde salsa I use, but any kind will work.|
Recipe from Tasty Kitchen
- 4 wholeChicken Breasts
- 1/4 cupLime Juice
- 1 TablespoonChili Powder
- 2 teaspoonsGarlic Powder
- 1 teaspoonCumin
- 1/4 cup Green Taco Sauce (by the mexican stuff in the store…and I accidentally added the whole small bottle…but it was good.)
- 1 TablespoonDried Minced Onion
- 1 teaspoonBrown Sugar
- 1/2 teaspoon Salt
Throw everything in the slow cooker (I even put the chicken in frozen) and let cook on low for 4–6 hours. Once fully cooked, shred the chicken and return to the sauce for at least another half hour.
Enjoy as a filling in tacos, burritos, or enchiladas with your favorite toppings! I served them with tortillas, lettuce, sour cream, cheese, salsa and guacamole. They were sooo good!