Spicy Shredded Chicken
I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. —Heather Walker, Scottsdale, Arizona
Can you freeze Spicy Shredded Chicken?
Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken thighs
- 1 pound boneless skinless chicken breasts
- 3 cups reduced-sodium chicken broth, divided
- 6 green onions, chopped
- 1 medium green pepper, chopped
- 2 tablespoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 plum tomato, chopped
Directions
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1In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan.
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2Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low until chicken is tender, 4-5 hours.
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3Remove chicken from slow cooker. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Cook, covered, on low until heated through, 15-20 minutes longer. Serve with a slotted spoon.
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