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Crockpot Chicken Fiesta Tacos

 
Crockpot Chicken Fiesta Tacos



This is a delicious recipe for a large group of people. Using rice and beans expands the mass of the meat. All of the ingredients can be added to the crockpot and left all day while the magic happens.



4 tbsp. olive oil
2 lbs. chicken boneless breast, trimmed and cut into thirds
2 cans black beans, rinsed
2 c. dry brown rice
2 cans chicken broth
2 c. tequila
1 medium yellow onion, diced
5 cloves garlic, diced
1 large can stewed jalapenos
1 can original Rotel
¼ c. taco spice
1 tbsp. coriander
1 tbsp. black pepper
1 tbsp. oregano
salt to taste



Add all of the ingredients to the crockpot except the salt and turn the crockpot to its highest setting. The chicken will need to stew for about five hours. Open the crockpot once after it has been on for two hours, to stir the ingredients off of the bottom and break up the chicken. Repeat this process once an hour until the chicken is shredded and all of the moisture has been absorbed. Salt the chicken to taste and serve it in shells with your favorite taco toppings, or in a taco salad. Enjoy!




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