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    You are in: Home / Recipes / Crock Pot Bajio Chicken Recipe
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    Crock Pot Bajio Chicken

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 5 mins

    5 mins

    6 hrs

    PSU Lioness's Note:

    I found this on the "Six Sisters' Stuff" blog and they linked it from "Your Home Based Mom." This is a versatile Mexican chicken dish that can be served on a salad with black beans and avacado, in quesadillas or over tortilla chips, taco style. It is a sweeter dish as apposed to being spicy. I've also included the OAMC/freezer instructions.

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    Units: US | Metric


    1. 1
      Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water, if desired.
    2. 2
      If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
    3. 3
      Serve with taco fixings or as suggested in the recipe description.
    4. 4
      OAMC/Freezer Instructions:
    5. 5
      Once it is all cooked and shredded, pour into a freezer gallon-sized ziploc bag. Freeze flat. When you are ready to use it, quickly reheat it (either in a crock pot or even a microwave!). It works best if you let it thaw in your fridge for about 24 hours before reheating it.

    Ratings & Reviews:


    Nutritional Facts for Crock Pot Bajio Chicken

    Serving Size: 1 (210 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 302.8
    Calories from Fat 103
    Total Fat 11.4 g
    Saturated Fat 3.2 g
    Cholesterol 77.3 mg
    Sodium 438.5 mg
    Total Carbohydrate 23.7 g
    Dietary Fiber 0.7 g
    Sugars 21.7 g
    Protein 25.9 g

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