Spicy Shredded Chicken

Posted on September 27, 2007. Filed under: Chicken, Slow-Cooker |

*Spicy Shredded Chicken
8-10 boneless, skinless chicken thighs (or 5-6 breast halves)
3/4 C. enchilada sauce
1/4 to 1/2 C. salsa
2 tsp. cumin
1 Tbl. cilantro
chili powder (to taste)

Place chicken in crockpot and cover with the rest of the ingredients. Cook on Low for 8 hours. The chicken will shred on it’s own as it cooks. You might have to stir it once or twice to “break it up”. *It is only as spicy as you want it to be!

Try this chicken in a flour tortilla or on taco chips, on a salad.  For a family of six, the recipe above will stretch for 3 or 4 meals (maybe 2 dinners and 2 lunches). Have tacos for dinner, tostadas or nachos for lunch with the left overs on a salad or tucked into an enchilada casserole.


Via scmom at Bless Us O Lord


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