Shredded Mexican Chicken

By oldbklady

Ingredients

• 1 15oz can of tomato sauce
• 1 c. of low sodium chicken broth
• 2 tbs dried onion flakes
• 2 tbs dried minced garlic
• 3 tbs chili powder
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 chicken breasts (about 3lb)

Details

Servings 12
Adapted from skinnymomskitchen.com

Preparation

Step 1

Mix tomato sauce, chicken broth, and spices in slow cooker. Stir slightly until combined. Add chicken to the slow cooker and coat evenly with the sauce mixture. Cook on low for 6 hours. Take chicken breasts out of slow cooker, place in a medium to larger bowl, and shred with two forks then return to slow cooker. Mix together with the sauce until all the chicken is coated then serve.

Freezing Instructions: Let the chicken cool slightly then portion out into freezer containers and/or freezer bags and place into the freezer.

Reheating instructions: Take out night before and let the chicken defrost in the refrigerator. You can also defrost/or warm up in the microwave, or on the stove. Then just use in your favorite recipe.

Calories: 129 * Carbs: 2 * Fat: 2 * Protein: 24 * Fiber: 0