4 boneless skinless chicken breasts (or about a 2 pound pork roast)
2 cans green El Pato sauce (jalapeno flavor)
1/2 cup unpacked brown sugar
Place chicken in crock pot. Mix El Pato with brown sugar and pour over the top of chicken. Cook on low 6 to 8 hours or on high for 3 to 4 hours. Chicken cooks really fast in the crockpot, so check on it after a couple of hours. When the chicken is cooked through, remove from crockpot and shred; add whatever sauce is left in the pot and mix together. Place chicken mixture on flour tortillas and top with your favorite taco toppings. This is good and easy! When I made it we had more of a chicken burrito because I didn't have smaller tortillas and I halved the recipe for our family.
1 comment:
These sound great! I'm anxious to try them when we get home!
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