Mexican Chicken for the Crockpot

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Super Easy and Delicious:
The chicken thighs make this dish much tastier.  Moister also, but I know, I know, boneless skinless are better for all of us
2 lbs Boneless Skinless Chicken Breasts
or
Family Pack of Chicken Thighs - a little more to do but lots tastier and less expensive
1 pkg Taco Seasoning
1 Large Jar Salsa
1 Large Jar Apricot Jam
1 Jar canned corn- optional

  • Place the chicken in the crockpot
  • Mix the remaining ingrediants together and pour and stir through the chicken
  • Cook on low for 8-10 hrs or high for 6 hours
  • About 1/2 hour before you are ready to eat - take 2 forks and shred the chicken - if you used thighs remove the skin and bones (very easy to do as it will have mostly fallen off)
  • Return the cover and let continue cooking

At our house we make this a casserole by layering a baking pan with white rice. We then add the chicken and a bunch of the sauce, put cheese on top and bake til it is melted.
You can also use the filling for tacos, quesidillas or anything else.
Enjoy!

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