Mexican Shredded Chicken with Jalapeno Dressing

By Stina

Ingredients

• FOR THE CHICKEN:
• 16 ounces, weight Chicken, Boneless, Skinless, Frozen
• 1-1/2 cup Tomatoes, Diced, Canned
• 1-1/2 cup Bell Peppers, Sliced (I Used A Frozen Pepper Medley)
• 2 Tablespoons Taco Seasoning
• 1/2 cups Green Chilis, Diced
• 1 cup Chicken Broth, Low-Sodium
• 1/2 teaspoons Salt
• Tortilla Shells, To Serve
• FOR THE DRESSING:
• 1 Tablespoon Jalapeno
• 2 Tablespoons Onion
• 1 clove Garlic
• 1/2 cups Mayonnaise, Reduced Fat
• 1/2 cups Milk, Non-fat
• 1/4 cups Greek Yogurt - Plain, Non-fat
• Salt To Taste

Preparation

Step 1

For the chicken:

Spray crockpot with cooking spray. Add chicken and the remaining ingredients (except tortillas) and then stir to combine. Cook on low for 7-9 hours or on high for 5-7 hours. About 1 hour before serving time, take 2 forks and pull the chicken apart. Stir again.

For the jalapeno dressing:

Place jalapeno, onion and garlic in a food processor. Process until chopped, if you don’t have them chopped already. In a bowl add mayonnaise, milk, yogurt, and jalapeno mixture. Mix together and add salt to taste.

Serve chicken on a tortilla shell and top with jalapeno dressing.