SPICY SHREDDED CHICKEN
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
Time 4h55m
Yield 8 servings.
Number Of Ingredients 14
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, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 436mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
PRESSURE COOKER SPICY MEXICAN CHICKEN
This Spicy Mexican Shredded Chicken is extremely easy to make in a pressure cooker or an instant pot, great for meal prep, and the perfect back pocket recipe for easy Mexican dinners! It's also incredibly flavorful, ready to go in just 25 minutes, and naturally gluten-free!
Provided by Lavina
Categories Chicken
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken breasts with salt and pepper to taste. Heat olive oil in a pressure cooker over medium high heat. Once hot, place the chicken breasts in the pressure cooker and briefly sear for half a minute on each side.
- Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
- Lower to heat to medium-low and cover the pressure cooker. Cook for 15-20 minutes (3-4 whistles), and then turn off the heat.
- Allow the pressure to release naturally (this should take 8-10 minutes), then remove the lid of the pressure cooker.
- Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pressure cooker and add the chopped coriander (if using). Stir to combine.
- Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
- Season chicken breasts with salt and pepper to taste. Select the 'Sauté' function on the instant pot. Once the pot displays 'Hot', add olive oil in the inner pot and heat for a minute. Place the chicken breasts in the pot and briefly sear for half a minute on each side.
- Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
- Select the 'Cancel' function and close the lid. Make sure that the vent is in 'Sealing' position. Select 'Manual' and adjust the +/- buttons to set the cook time to 20 minutes.
- Once cooking has completed, allow the pressure to release naturally. Remove the lid.
- Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pot and add the chopped coriander (if using). Stir to combine.
- Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
Nutrition Facts : ServingSize 3/4 cup, Calories 181 calories, Sugar 2.1g, Sodium 611.3mg, Fat 6.1g, SaturatedFat 1g, UnsaturatedFat 4.0g, TransFat 0g, Carbohydrate 1g, Fiber 0.3g, Protein 22.7g, Cholesterol 73mg
SLOW COOKER SPICY SHREDDED CHICKEN
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 100+ Everyday Cooking Recipes Slow Cooker Main Dishes Chicken
Time 7h5m
Yield 16
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, Carbohydrate 2.4 g, Cholesterol 64.7 mg, Fat 2.9 g, Fiber 0.7 g, Protein 24.1 g, SaturatedFat 0.8 g, Sodium 691 mg, Sugar 1.1 g
MEXICAN SPICY SHREDDED CHICKEN (CROCK POT)
This is an easy, and very versatile recipe. It is spicy, so don't make it if you don't like spicy food! I use this in tacos, burritos, taco salads, and enchiladas. You can freeze it also. I hope you enjoy it!
Provided by Shiraz
Categories Chicken Breast
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add all ingredients to slow cooker, mix well.
- Chicken should be covered by liquid, if not, add more water.
- Cook on low 8 hours.
- The chicken should be falling apart already, just continue to shred it.
Nutrition Facts : Calories 195.2, Fat 4.3, SaturatedFat 0.9, Cholesterol 96.9, Sodium 1364.7, Carbohydrate 4.7, Fiber 1.1, Sugar 2.3, Protein 33
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