The Pioneer Woman Tasty Kitchen
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Chipotle Lime Pulled Chicken

4.33 Mitt(s) 3 Rating(s)3 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 53 votes, average: 4.33 out of 5

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Level: Easy

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Description

Super simple slow-cooked chicken infused with Mexican flavors, including a splash of tequila, to liven it up!

Ingredients

  • 1 whole Boiler Chicken
  • 1 jar (16 Oz. Jar) Your Favorite Chipotle Salsa
  • 6 cloves Garlic
  • ⅓ cups Tequila
  • 1 whole Lime, Juiced
  • 8 ounces, weight Frozen Corn, Thawed

Preparation

1. In a slow cooker, place the chicken in the bottom of the pot. Pour half of the salsa over the chicken, then sprinkle in the garlic cloves. Cook on High for 6-7 hours, until it is falling apart and delicious.

2. About 3 hours into the cook time, flip the chicken over for even cooking, and add the rest of the salsa, tequila, and lime juice.

3. When the chicken is done, fish out the carcass, skin, and bones, shred it up, and stir in the corn. Make sure you get all the bones! Some are very small and easily detach from the carcass, and these can be a big time choking hazard!

3 Comments

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Julie (Bananas for Bourbon) on 10.14.2010

Thanks! Hope you’ll hit it up with a review! :)

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samanthald on 10.14.2010

Wow!!! This was awesome! I did leave out the tequila, just because I didn’t have any and no time to hit the liquor store. But OMIGOSH!!!

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pattyhans on 7.24.2010

Yum -this was good – we’ll make it again!

3 Reviews

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nmallon on 10.2.2011

Have really enjoyed this the couple of times we’ve made it.

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sablebear on 8.7.2010

Dead easy. Falling apart tender. Most difficult thing was fishing out the skin and bones, since everything was falling apart in the slow cooker. Goes great with corn bread.

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pattyhans on 7.24.2010

Yum – really liked it – I used a bit more salsa than called for and altho the corn was good, it probably wasn’t necessary – we ate it for a couple meals. It makes a lot. I’ll do it again.

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