OK ... I don't think this is authentic Mexican, but my family sure loves it. I used it for Pre-Op and hope to eat it in a month or so.

4 lbs chicken breast or tenders

16 oz Pace Picante

2T Chili powder

1T Chicken Boulion

2t Garlic Powder

Put chicken in crockpot. Mix remaining increadients and and pour over chicken. Cook on low for 6 to 8 hours. Shred chicken and return to crockpot on warm.

I scoop mine into a bowl and add a dollap of sour cream and and 2% cheddar cheese. My family either puts in tortillas or scoops up with tortilla chips. (And, yes, they add more sour cream and cheese than me! :frown1:)

Hope you enjoy.

That sounds really good! Have you ever frozen any leftovers of it before? I'm just wondering because while I'm at college I'm just cooking for myself so if I made it I would definitely need to freeze some. Thanks for sharing! I'm bookmarking this. :frown1:

That sounds really yummy. Will try that when I get off my mushies stage. p.s. don't you love crock pots.

Yes, I love my crockpot. I use it 1-2 times each week. Saves so much time being a working mom/wife.

I've never tried to freeze it, but I would think it would do just fine. If you try it, let us know what you think.