Everyday Shredded Chicken Filling
- Ready In:
- 6hrs 30mins
- Ingredients:
- 14
- Yields:
-
4 cups
ingredients
- 1 onion, minced
- 44.37 ml chili powder
- 29.58 ml vegetable oil
- 1 jalapeno pepper, stemmed, seeded, minced
- 3 garlic cloves, minced
- 9.85 ml ground coriander
- 9.85 ml ground cumin
- 226.79 g can tomato sauce
- 7.39 ml sugar
- 453.59 g boneless skinless chicken breast, trimmed
- 453.59 g boneless skinless chicken thighs, trimmed
- salt
- pepper
- 14.79 ml fresh lime juice
directions
- 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.
- Stir tomato sauce and sugar into slow cooker.
- Season chicken with salt and pepper; add to slow cooker, and coat evenly with sauce mixture.
- Cover and cook until chicken is tender, 4-6 hours on LOW.
- Transfer chicken to a large bowl; let cool slightly, then shred into bite-size pieces; cover to keep warm.
- Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
- Toss shredded chicken with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful.
- Stir in lime juice and season with salt and pepper to taste.
- *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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