mexican pulled chicken + rice

note: these proportions were huuuuuge– paul and i had 5 friends over for dinner for dinner, and even with the 7 of us there were a ton of leftovers. they made awesome tacos with shredded cheese and avocado.

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adapted from http://iowagirleats.com/2012/09/27/crock-pot-chicken-tacos-with-mexican-rice/

PULLED CHICKEN:

ingredients:

-6 boneless/skinless chicken breast halves

-1 28 oz can diced tomatoes

-1 14 oz can corn, drained

-1 14 oz can black beans, drained

-1 packet taco seasoning

-about 2-3 cups of chicken broth (enough to submerge everything else)

directions: throw everything in a slow-cooker and set for 8 hours on low. remove chicken to pull it apart, then return to crock pot to keep warm.

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RICE:

ingredients:

-1 medium diced onion

-1 cup diced tomatoes from cooked pot of crock pot goodness

-2 cups liquid from cooked pot of crock pot goodness

-1 cup chicken broth

-1.5 cups rice, rinsed

directions:

sautee onion in a bit of olive oil until translucent. add to a pot with all of the other ingredients, bring to boil, and then lower temperature/ cover to cook until done- about 20 minutes.

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