Slow Cooker Shredded Chicken (for tacos)

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Slow Cooker Shredded Chicken (for tacos) calories by ingredient
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Introduction

I make a large batch of this and keep it in the fridge. It is flavorful, reheats well, and can be used in soft or crispy tacos. I make a large batch of this and keep it in the fridge. It is flavorful, reheats well, and can be used in soft or crispy tacos.
Number of Servings: 12

Ingredients

    3 boneless, skinless chicken breast halves
    2 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 broth
    1 T cup Lime Juice
    1 tbsp Olive Oil
    1 Chipotle Pepper in adobo sauce, de-seeded and finely chopped


Directions

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

TAGS:  Poultry |

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