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Crock Pot Chicken Tacos with Mexican Rice

May 2, 2017

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Crock Pot Chicken Tacos with Mexican Rice

May 2, 2017

An easy, crowd pleasing dinner. Our guests raved about how delicious this was & a nice switch from traditional beef tacos!

 

Start the Crock Pot Chicken Tacos by adding 1 jar of our  Wicked Good Salsa & 3 tablespoons of our NEW Fiesta Mix to 2lbs of boneless, skinless chicken thighs.Mix into chicken.

 

Place a lid on top, then cook the chicken on low for 4-6 hours, or high for 2-3 hours, or until it’s super tender & fall apart easily. Shred the chicken then add some or all of the cooking liquid back in. That’s it. (It will look like it has too much liquid until you shred the chicken, then it will be perfectly moist.)

 

30 minutes before you’re ready to eat, cook up a big, fluffy batch of Mexican Rice. Just saute 1/4 cup minced onion in 1 teaspoon olive oil until tender, then add in 1/2 jar of  Wicked Good Salsa (to make it mild) or 1/2 cup Salsa Diablo (to make it hot),o  1 cup jasmine rice, and 2 cups vegetable or chicken broth.

 

Bring the mixture to a boil, then place a lid on top and simmer until the rice is tender, about 20-25 minutes.

 

Add the toppings of your choice: Cheese, sour cream, chopped tomatoes, onions, lettuce and any other