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Taco Chicken
Taco Chicken

This basic recipe will fill tacos in your kitchen for many years to come.  Use it as is, or add your own special ingredients to give your tacos your own personal touch.


4 large boneless, skinless chicken breasts (about 8 ounces each)
1 pound frozen, organic corn, thawed
1 large red bell pepper, chopped
4–6 medium garlic cloves, chopped
1/2–1 tablespoon garlic powder
1–2 tablespoons onion powder
1–2 tablespoons ground cumin
1–2 tablespoons chili powder
Juice of 1 lime

Combine all ingredients in slow cooker, and stir to mix.
Cover, and cook on HIGH for 41/2–6 hours.  Remove lid, and shred chicken with 2 forks.  This should happen easily.  If not, you will need to cook about an hour longer, or until the chicken shreds easily.  After the chicken is shredded, replace lid and cook for an additional hour, if needed.

Nutritional Data
Serving Size: 1 cup
Calories: 264; Total Fat: 7g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 60mg; Sodium: 96mg; Carbohydrates: 20g; Dietary Fiber: 3g; Sugars: 4g; Protein: 33g



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