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Slow-Cooked Taco Chicken

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"Seasoned chicken breasts and onions are slow-cooked in a savory Mexican-inspired broth resulting in fork-tender chicken. Shred the chicken, add some tomato paste and you've got the perfect filling for chicken tacos that are sure to become a weeknight favorite!"
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4 h 5 m servings 456 cals
Original recipe yields 10 servings

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  1. Season the chicken with the salt and black pepper. Place the chicken into a 6-quart slow cooker. Add the onions and broth.
  2. Cover and cook on HIGH for 4 to 5 hours or until the chicken is fork-tender. Using 2 forks, shred the chicken. Stir in the tomato paste.
  3. Spoon about 1/3 cup chicken mixture in the center of each tortilla. Top with the lettuce, sour cream, cheese, salsa and/or guacamole, if desired. Fold the tortillas around the filling.

Nutrition Facts

Per Serving: 456 calories; 9.7 g fat; 58.8 g carbohydrates; 31.5 g protein; 59 mg cholesterol; 716 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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