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Slow Cooked ‘Pulled’ Chicken Tacos
makes 5 servings

Ingredients:
1-1/2 pounds boneless, skinless chicken thighs 1 bottle (8 ounces) Ortega Chipotle Taco Sauce 1/2 cup chicken stock 1/2 teaspoon salt 1/2 teaspoon pepper 1 package (10 shells) Ortega Good Grains White Corn with Chia Taco Shells, warmed Taco toppings

Instructions:
In medium pan, combine chicken, taco sauce, chicken stock, salt and pepper, and cook on low, covered, approximately 2 hours, or until internal temperature of chicken reaches 165 degrees. Remove chicken from pan and shred using two forks. Turn heat to medium-high and reduce cooking liquid into thick sauce, cooking 3-5 minutes and stirring occasionally. Remove from heat and combine sauce with shredded chicken. Serve in taco shells with desired toppings

9/7/2017