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Mexican Chicken

1 package boneless skinless chicken breasts
1 can Ro-Tel (tomatoes and green chiles)
1 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1 clove garlic chopped
1 tsp. dried minced onion
1/2 tsp. salt (or more to your taste)
1/4 tsp. pepper


Pour Ro-Tel into slow cooker. Place chicken breasts on top of tomatoes and chilies. Sprinkle on seasonings. Cook in slow cooker (on high or low) until meat is tender and falls apart (about 5 - 7 hours on high or 10-12 hour on low). Serve with tortillas, refried beans and Spanish rice.

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