Slow Cooker Shredded Spanish / Mexican Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 lbs raw chicken breasts, trimmed and halved 1 TBSP Extra Virgin Olive Oil 2 Packets Old El Paso Reduced Sodium Taco Seasoning 2 - 14.5 oz cans Low Sodium diced tomatoes, drained1 - 8 oz can Low Sodium tomato sauce 1 - 28 oz can Concentrated Crushed Tomatoes 1 - 6 oz can Tomato Paste2 - 15.5 oz cans Goya Low Sodium Pink Beans, drained 1 - 6.75 oz jar (or about 60 - 70 olives) Spanish Olives, sliced
Shredded Chicken - combining Spanish and Mexican influences - makes about 20 - 1 cup servings:
In large skillet or deep soup pot, sautee chicken in olive oil just until outside is browned. I do this in 2 to 3 batches. If using 5 quart soup pot to cook entire recipe, return chicken to soup pot. If using crock pot, place chicken in bottom of crock pot.
In a small bowl, combine taco seasoning packets with small can of tomato sauce, diced tomatoes, crushed tomatoes, and the tomato paste. Carefully pour this mixture into the pot. Stir to combine everything. On stovetop, simmer 3 - 4 hours on low, stirring occasionally. In crock pot cook on low 7 - 8 hours or high 5-6 hours. Chicken is ready when squeezed with tongs, it shreds easily. Shred all of the chicken with forks or just squeeze with tongs and pull.
Add the drained pink beans and sliced Spanish olives, mix, and return to heat for about another hour. If in a crock pot, you may need to drain off some of the liquid during the last 1-2 hours. If on a stovetop, it will evaporate.
As mentioned earlier, I portion it out to about 20 1 cup servings. This freezes very well, and microwaves easily. I use low sodium ingredients and find that the olives add the perfect amount of saltiness - but use what you like best! You could also add a small can of chopped green chilis to make it spicier. This is great served over Baked Tostitos, in tacos, enchiladas, or burritos, and topped with lowfat cheese, sour cream, or guacamole! Yum!
Number of Servings: 20
Recipe submitted by SparkPeople user JANESAYS2006.
In large skillet or deep soup pot, sautee chicken in olive oil just until outside is browned. I do this in 2 to 3 batches. If using 5 quart soup pot to cook entire recipe, return chicken to soup pot. If using crock pot, place chicken in bottom of crock pot.
In a small bowl, combine taco seasoning packets with small can of tomato sauce, diced tomatoes, crushed tomatoes, and the tomato paste. Carefully pour this mixture into the pot. Stir to combine everything. On stovetop, simmer 3 - 4 hours on low, stirring occasionally. In crock pot cook on low 7 - 8 hours or high 5-6 hours. Chicken is ready when squeezed with tongs, it shreds easily. Shred all of the chicken with forks or just squeeze with tongs and pull.
Add the drained pink beans and sliced Spanish olives, mix, and return to heat for about another hour. If in a crock pot, you may need to drain off some of the liquid during the last 1-2 hours. If on a stovetop, it will evaporate.
As mentioned earlier, I portion it out to about 20 1 cup servings. This freezes very well, and microwaves easily. I use low sodium ingredients and find that the olives add the perfect amount of saltiness - but use what you like best! You could also add a small can of chopped green chilis to make it spicier. This is great served over Baked Tostitos, in tacos, enchiladas, or burritos, and topped with lowfat cheese, sour cream, or guacamole! Yum!
Number of Servings: 20
Recipe submitted by SparkPeople user JANESAYS2006.
Nutritional Info Amount Per Serving
- Calories: 176.4
- Total Fat: 3.5 g
- Cholesterol: 52.6 mg
- Sodium: 507.3 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.9 g
- Protein: 23.3 g
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