Wednesday, April 2, 2014

Mexican Shredded Chicken

Ever wanted to replicate the shredded chicken from Mexican Restaurants? 

I have the PERFECT Recipe for you.
BONUS: it's for the SLOW COOKER! 

Just fix it & forget it, with minimum clean-up which is right up my alley ;)



 Ingredients:
2 1/2 lbs of boneless chicken
8 oz Chicken Broth
6 oz Tomato Paste
2 TBSP Onion Onion
1 TBSP Fiesta Party Dip Mix
1 TBSP Cumin

Place a Slow Cooker Liner in the crock of your slow cooker. Place chicken on the bottom of the crock. In a 2 cup Measuring Cup, pour in 8oz Chicken Broth. Add tomato paste to the cup and whisk to blend well. Add all 3 seasonings and whisk to blend well. Pour over chicken. Slow Cook on low for 6 hours. Remove chicken from crock into a large bowl. Use two forks to pull apart and shred the chicken. Add a few scoops of the liquid from the crock to keep the moisture. OR use hand mixer to shred and mix like here Serve with tortillas, over corn chips, in taco shells or use in your favorite Mexican Recipe that calls for shredded chicken.


Corn Tortilla with a little sour cream and cheese added with the chicken

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Another idea to use this Shredded Chicken is to make Naan Mexican Pizza. These are SUPER EASY and only take about 5 minutes.  Place 2 Naans on a Cookie Sheet or Pizza Pan and place spread a little salsa over them then add shredded chicken over it. Top with Mexican Blend Cheese and put in a 350 degree oven for about 5 minutes or long enough to warm and melt the cheese.


You can also use Corn Tortillas and mix the salsa in with the chicken





You can order these seasonings, plus other items at www.DebbieWright.info OR simply click the tab at the top of the Blog, to go to the site.