Monday, January 11, 2010

Shredded Mexican Chicken (for Tacos)

This is a crockpot meal.

3 frozen chicken breasts
1/2 cup mild green salsa
3 garlic cloves, chopped
2 green onions, thinly sliced
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon coriander
1/4 teaspoon chipotle chile powder
1 15 oz can pinto beans, with liquid
salt and pepper, to taste
Cheddar Cheese

Put all ingredients in crock pot, and cook on high for 6 hours, or on low for 8 hours.
Use a fork to shred the chicken. Serve in torillas with whatever taco fixings you like.

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