SLOW COOKER SPICY SHREDDED CHICKEN RECIPES
SLOW COOKER SPICY SHREDDED CHICKEN | ALLRECIPES
This recipe is a combination of several different Mexican shredded chicken recipes I've tried over the years. Delicious in burritos, tacos, and enchiladas--put it in the slow cooker and forget about it! Spicy, bold, flavorful!
Provided by j00ly
Categories Everyday Cooking Slow Cooker Main Dishes Chicken
Total Time 7 hours 5 minutes
Prep Time 5 minutes
Cook Time 7 hours 0 minutes
Yield 16 servings
Number Of Ingredients 13
Steps:
- Combine tomato sauce, salsa, garlic, salt, chili powder, hot sauce, lime juice, cayenne, oregano, coriander, cinnamon, and bay leaves in a slow cooker; stir to combine.
- Layer chicken breasts on top, ensuring they are coated in sauce on both sides.
- Cook on High until chicken is fork tender and no longer pink in the center, about 5 hours.
- Remove chicken from the slow cooker and shred into tiny pieces with 2 forks. Return to the slow cooker. Heat on Low or Warm for 2 more hours.
- Strain any excess liquid before serving. Serve hot.
Nutrition Facts : Calories 136.3 calories, CarbohydrateContent 2.4 g, CholesterolContent 64.7 mg, FatContent 2.9 g, FiberContent 0.7 g, ProteinContent 24.1 g, SaturatedFatContent 0.8 g, SodiumContent 691 mg, SugarContent 1.1 g
SPICY SHREDDED SLOW COOKER CHICKEN | ALLRECIPES
This slow cooker shredded chicken can be made with thighs or breasts. It's great in tacos, fajitas, or anything you want to put with it!
Provided by RaeBear729
Categories Everyday Cooking Slow Cooker Main Dishes Chicken
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours 0 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place olive oil in the bottom of a slow cooker.
- Mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper together in a small bowl.
- Rub chicken thighs with some of the spice rub and place in the slow cooker. Cover with chicken broth. Add remaining spice mixture and chipotle pepper in adobo and stir until incorporated. Mix in tomato paste.
- Cover and cook until chicken is no longer pink in the centers and juices run clear, on Low, 7 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
- When you're ready to serve, take chicken out and shred with forks. Place back in the sauce and toss to coat.
Nutrition Facts : Calories 267.3 calories, CarbohydrateContent 8.5 g, CholesterolContent 87 mg, FatContent 14.9 g, FiberContent 2.9 g, ProteinContent 25.8 g, SaturatedFatContent 3.6 g, SodiumContent 1363.4 mg, SugarContent 3.2 g
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