** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cover and cook on low heat for 5 to 6 hours or on high 2 to 3 hours.
3. Watch carefully the last hour to make sure that it is not sticking.
4. Shred chicken with forks and mix Mixture should be very thick.
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Dietary Notes:
This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, MSG, Poultry, Sulfites, Malt, Garlic, Hot Pepper, Vinegar, Onion allergies.