Spicy Shredded Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 chicken breasts, bones attached1/2 cup water1 can (8 oz) El Pato Hot Tomato Sauce, Jalapeno
Pour water in bottom of slow cooker. Place chicken breasts in cooker. Pour tomato sauce over all. Cook on low setting for 5 hours.
Remove chicken from pot and let cool till you can touch it without burning your fingers off. Debone. Toss bones. Pull chicken apart with a fork till nicely shredded. Strain the juice in the bottom of crockpot; combine shredded chicken and juice.
Serving Size: 5 half cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CRAFTYME44.
Remove chicken from pot and let cool till you can touch it without burning your fingers off. Debone. Toss bones. Pull chicken apart with a fork till nicely shredded. Strain the juice in the bottom of crockpot; combine shredded chicken and juice.
Serving Size: 5 half cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CRAFTYME44.
Nutritional Info Amount Per Serving
- Calories: 136.3
- Total Fat: 1.5 g
- Cholesterol: 68.4 mg
- Sodium: 251.5 mg
- Total Carbs: 1.3 g
- Dietary Fiber: 0.0 g
- Protein: 27.2 g
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