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“I found this on the "Six Sisters' Stuff" blog and they linked it from "Your Home Based Mom." This is a versatile Mexican chicken dish that can be served on a salad with black beans and avacado, in quesadillas or over tortilla chips, taco style. It is a sweeter dish as apposed to being spicy. I've also included the OAMC/freezer instructions.”
6hrs 5mins

Ingredients Nutrition


  1. Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water, if desired.
  2. If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
  3. Serve with taco fixings or as suggested in the recipe description.
  4. OAMC/Freezer Instructions:
  5. Once it is all cooked and shredded, pour into a freezer gallon-sized ziploc bag. Freeze flat. When you are ready to use it, quickly reheat it (either in a crock pot or even a microwave!). It works best if you let it thaw in your fridge for about 24 hours before reheating it.

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