![]() Stays great refrigerated up to 4 days, or frozen in a proper freezer-safe container for up to 2 months. Mine shown is garnished with fresh cilantro leaves, and lime wedges. Serve with cooked brown rice, quinoa or in lettuce leaves. (I really prefer the results using the LOW setting for this.) Once the chicken is cooked through, shred with forks (or in your KitchenAid mixer with a paddle attachment) and then toss well with the cooked sauce leftover in your crockpot bowl. Remove the chicken, shred, and return to the crock pot. ![]() Cook on low for 6-8 hours, or until the chicken is falling apart. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. Place everything but the mango, cilantro and rice in the crock pot. Instructions: Add all the ingredients to your crockpot and gently stir to coat the chicken well.
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