Mexi-Shredded Chicken
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mexi-Shredded Chicken calories by ingredient
Introduction
For tacos, salads, or nachos For tacos, salads, or nachosNumber of Servings: 12
Ingredients
-
2.5 pounds chicken thighs or breasts, bone in
2 c water
1 can Ro-Tel Tomatoes
1 T cumin
1 T chili powder
1.5 t garlic salt
1 t cayenne pepper, or to taste
1 t hot sauce3, or to taste
Tips
Instead of adding water add a 28-oz can of enchilada sauce to the slow cooker.
Directions
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.