Spicy Shredded Chicken

By Janes_kitchen

Ingredients

• 2 tablespoons Olive Oil
• 1 pound boneless skinless chicken thighs
• 1 pound Boneless Skinless Chicken Breasts
• 3 cups reduced-sodium chicken broth, divided
• 6 green onions, chopped
• 1 medium green pepper, chopped
• 2 tablespoons ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 plum tomato, chopped

Details

Preparation time 40mins
Cooking time 250mins

Preparation

Step 1

In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan.
Stir in onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon. Yield: 8 servings.

Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.