An easy crock pot supper that can be personalized per your family’s preferences or by what lurks in your pantry shelves and veggie drawer!
Combine all ingredients (except the tortillas and the ‘fixins) in a crock pot. Cook on low for 5-6 hours. Then shred chicken with 2 forks, and allow the mixture to cook for 1 more hour. Juices should cook into the meat, but if they don’t, thicken with a little cornstarch mixed in water.
We served this on whole wheat tortillas garnished with lettuce, cheese, roasted corn and red peppers. Just drain a can of corn, thinly slice some red pepper and saute them in olive oil until golden brown. Season with kosher salt. Yum! Add cilantro, guacamole, southwest sour cream, whatever you want!
If you want it spicier rather than sweeter, add a hotter salsa and more green chilies.
Easy peasy!
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One word: delicious! I love “the little something extra” the half can of Sprite brought to the chicken. My husband surprised me by eating 4 of these bad boys in 1 sitting! Our extra fixin’s included tomatoes, green pepper, lettuce, corn, black beans, & sour cream.
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