Slow Cooker Shredded Chicken (for tacos)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 boneless, skinless chicken breast halves2 tsp Chili powder 1 tsp Cumin seed 1/2 tsp Paprika 1/2 tsp Oregano, ground 1/2 tsp Onion powder 1 tsp Garlic powder 1/2 tsp Kosher Salt 1/2 tsp Pepper, black 1/8 tsp Pepper, red or cayenne 1 T Tomato Paste 1/2 cup white cooking wine 1/2 cup reduced sodium, fat free chicken broth1 T cup Lime Juice 1 tbsp Olive Oil 1 Chipotle Pepper in adobo sauce, de-seeded and finely chopped
Place cleaned and trimmed chicken breasts in bottom of slow cooker. In medium bowl, combine chili powder, cumin, paprika, oregano, onion powder, garlic powder, kosher salt, black pepper, and cayenne pepper. In another bowl, combine wine, chicken broth, olive oil and lemon juice. Add the liquid to the combined spices and stir well. Next add tomato paste and combine, then lastly, add chopped chipotle pepper. Pour all over chicken. Cover and cook on low 2-3 hours, until chicken is cooked through and can be shredded. Use forks to shred chicken in the liquid. Serve in soft or crispy tacos with desired garnishes.
Serving Size: Makes about 12 1/2-cup servings
Serving Size: Makes about 12 1/2-cup servings
Nutritional Info Amount Per Serving
- Calories: 58.7
- Total Fat: 1.7 g
- Cholesterol: 22.5 mg
- Sodium: 225.8 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.3 g
- Protein: 8.4 g
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