Everyday Shredded Chicken Filling

READY IN: 6hrs 30mins
Recipe by ratherbeswimmin

American's Test Kitchen; use this filling for tostados, burritos, enchiladas, tacos, etc.

Top Review by dianegrapegrower

Very easy, very tasty.

Ingredients Nutrition


  1. Microwave onion, chili powder, oil, jalapeno, garlic, coriander, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.
  2. Stir tomato sauce and sugar into slow cooker.
  3. Season chicken with salt and pepper; add to slow cooker, and coat evenly with sauce mixture.
  4. Cover and cook until chicken is tender, 4-6 hours on LOW.
  5. Transfer chicken to a large bowl; let cool slightly, then shred into bite-size pieces; cover to keep warm.
  6. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
  7. Toss shredded chicken with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful.
  8. Stir in lime juice and season with salt and pepper to taste.
  9. *Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month; if frozen, let filling thaw completely before using.

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