Instructions: 1. In slow cooker, combine all ingredients except paprika, radishes and avocados. Cover and cook on LOW 6 to 7 hours or until meat is tender.

2. With slotted spoon, remove chicken from pot; remove and discard bones. Cut chicken into slivers; return to pot. Refrigerate. When cold, skim and remove fat.

3. Just before serving, heat in microwave or on stovetop. Sprinkle with paprika, radishes and avocado.

Makes 8 to 10 servings.

Bertie Says: Usually served around Christmas Time. This comes from a book by Mable Hoffman called "The Crockery Cook" The book states that its a New Mexico traditional dish, but it has been around a lot longer, I believe, in Old Mexico.... :-)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.