Crock Pot Mexican Shredded Chicken
Shredded chicken can be used in tacos, burritos, salads or nachos
Servings: 12 people
- 3-4 pounds chicken whole or cut up
- 1 quart stewed tomatoes
- 2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 2 whole roasted Anaheim chilies
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon pepper
Place all ingredients, except chicken in crock pot. Stir together.
Place chicken on top
Cook on high 4-5 hours or low 8 hours
Remove chicken and let cool just enough to handle
Remove skin and chicken from bones.
Shred chicken with two forks
Add chicken back into crock pot and heat through.
Calories: 61kcal | Carbohydrates: 5g | Protein: 4g | Fat: 2g | Cholesterol: 13mg | Sodium: 386mg | Potassium: 208mg | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 6.5mg | Calcium: 32mg | Iron: 1.5mg