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Mexican Shredded Chicken Breasts
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A picture of Mexican Shredded Chicken Breasts.

Mexican Shredded Chicken Breasts

LaurelVT
LaurelVT @cook_2877895
Blacksburg, Virginia

Mexican Shredded Chicken Breasts

LaurelVT
LaurelVT @cook_2877895
Blacksburg, Virginia
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Ingredients

10 mins
4 servings
  1. 3chicken breasts
  2. 4 clovegarlic
  3. 3red fresno peppers
  4. 3jalepenos
  5. 1/3 cupwhite vinegar
  6. 1/3 cupgrapeseed oil
  7. 3limes, juice and zest of 2
  8. 2 oztequila, optional
  9. 1 smallonion, diced
  10. 1/2 tspcayenne pepper
  11. 1/2 tspground cumin
  12. 1 1/2 tsporegano
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Steps

10 mins
  1. 1

    Use a food processor or chopper cup to turn garlic and peppers into a paste

    A picture of step 1 of Mexican Shredded Chicken Breasts.
  2. 2

    Stir all ingredients except chicken together in the crock pot. A 4 quart crock pot is ideal since larger pots require more of this mixture to cover the chicken.

  3. 3

    Cut the chicken breasts into strips. No need to be accurate here, we just want smaller pieces

  4. 4

    Add chicken breasts and flip to coat. There should be just enough liquid to cover the chicken

    A picture of step 4 of Mexican Shredded Chicken Breasts.
  5. 5

    Let cook on low for 6 hours, or on high for 3 hours. It is highly recommended that you use low heat.

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LaurelVT
LaurelVT @cook_2877895
on September 25, 2014 15:37
Blacksburg, Virginia

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