RECIPE SHREDDED CHICKEN RECIPES

Name: Spicy Shredded Chicken
Prep time: 40 min
Cook time: 4 h 15 min
Total time: 4 h 55 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 2 tablespoons olive oil; 1 pound boneless skinless chicken thighs; 1 pound boneless skinless chicken breasts; 3 cups reduced-sodium chicken broth, divided; 6 green onions, chopped; 1 medium green pepper, chopped; 2 tablespoons ground cumin; 1 tablespoon garlic powder; 1 tablespoon chili powder; 1 tablespoon paprika; 1 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 plum tomato, chopped

SPICY SHREDDED CHICKEN RECIPE: HOW TO MAKE IT

Spicy Shredded Chicken Recipe: How to Make It image

I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. —Heather Walker, Scottsdale, Arizona

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 55 minutes

Prep Time 40 minutes

Cook Time 04 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 pound boneless skinless chicken thighs
1 pound boneless skinless chicken breasts
3 cups reduced-sodium chicken broth, divided
6 green onions, chopped
1 medium green pepper, chopped
2 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 plum tomato, chopped

Steps:

In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan., Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken from slow cooker. When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon.
Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.

Nutrition Facts : Calories 202 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 436mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

SHREDDED CHICKEN AND AVOCADO NACHO SALAD RECIPE | MYRECIP…

Shredded Chicken and Avocado Nacho Salad Recipe | MyRecip… image

Dinner doesn't get any easier than this five-ingredient salad. And it's bursting with Super Bowl Sunday potential.

Provided by Christine Burns Rudalevige

Yield Serves 4 (serving size: about 2 cups)

Number Of Ingredients 7

Ingredients

¾ cup pico de gallo, divided
4 teaspoons extra-virgin olive oil
6 cups coarsely chopped iceberg lettuce
2 cups shredded skinless, boneless rotisserie chicken breast
2 ripe peeled avocados, sliced
2 ounces multigrain tortilla chips (about 20 chips)
¼ teaspoon freshly ground black pepper

Steps:

Combine 1/2 cup pico de gallo and oil in a mini food processor; process until smooth. Set aside.
Spread lettuce evenly over a large platter; top with chicken and avocado. Drizzle evenly with blended pico de gallo and remaining 1/4 cup pico de gallo. Sprinkle with tortilla chips and pepper.

Nutrition Facts : Calories 412 calories, CarbohydrateContent 25 g, CholesterolContent 66 mg, FatContent 25.5 g, FiberContent 9 g, ProteinContent 26 g, SaturatedFatContent 3.9 g, SodiumContent 547 mg, SugarContent 6 g

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