Mexican Style Shredded Chicken

2.0 tbsp Chili powder
2.0 tbsp Cumin seed
1.0 tbsp Garlic powder
1.0 tsp Oregano, ground
1.0 tsp Pepper, black
1.0 tsp Pepper, red or cayenne
1.0 tsp Salt
48.0 ounces Chicken Breast (cooked), no skin, roasted
2.0 cup (8 fl oz) Chicken Broth
0.5 cup Tomato Paste
8.0 Grams Cornstarch (opp)
1.0 tbsp Cilantro, dried

In a gallon size zip bag mix broth, tomato paste and spices. Trim chicken breasts and cut into thirds or smaller chunks, across the grain of the muscle. Place chicken in bag and seal. Marinate overnight. (If pressed for time, dredge each piece of chicken in the tomato seasoning sauce before placing in a slow cooker.) Place chicken in slow cooker and pour in any remaining sauce. Cook on low for about 6 to 7 hours. Shred chicken in batches, returning meat to the slow cooker promptly to let the meet absorb the sauce. Mix 1 tbsp of cornstarch with a couples spoonfuls of liquidfrom the pot to create a thickening slurry. This is optional. Add cornstarch slurry, return lid and sit on warm or low for 30 minutes. Serving Size: 3 oz (about 4 servings made per lb of raw chicken)

Number of Servings: 18.0

Recipe submitted by SparkPeople user SYRINGA11.