Mexi-Shredded Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.5 pounds chicken thighs or breasts, bone in2 c water1 can Ro-Tel Tomatoes1 T cumin1 T chili powder1.5 t garlic salt1 t cayenne pepper, or to taste1 t hot sauce3, or to taste
Place chicken in slow cooker with 2 cups water and cook on low for 6-8 hours.
Drain water and shred chicken with fork or by hand, discarding skin, bones and fat.
In a pot or slow cooker, stir in the other ingredients and mix thoroughly. Simmer or slow cook just until heated through.
Serve in your favorite Mexican dishes including tacos, burritos, and salads.
Refrigerate or freeze leftovers.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LAURAG1.
Drain water and shred chicken with fork or by hand, discarding skin, bones and fat.
In a pot or slow cooker, stir in the other ingredients and mix thoroughly. Simmer or slow cook just until heated through.
Serve in your favorite Mexican dishes including tacos, burritos, and salads.
Refrigerate or freeze leftovers.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user LAURAG1.
Nutritional Info Amount Per Serving
- Calories: 89.5
- Total Fat: 2.8 g
- Cholesterol: 57.2 mg
- Sodium: 198.5 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.5 g
- Protein: 13.6 g
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