Slow Cooker Shredded Chicken
The recipe Slow Cooker Shredded Chicken can be made in approximately 3 hours and 10 minutes. One portion of this dish contains about 35g of protein, 22g of fat, and a total of 459 calories. This recipe serves 6 and costs $2.69 per serving. Plenty of people really liked this main course. 724 people have made this recipe and would make it again. If you have oregano, avocado, corn tortillas, and a few other ingredients on hand, you can make it. It is brought to you by Simply Recipes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 96%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Slow Cooker Shredded Chicken, Slow Cooker Shredded Chicken Chili, and 4 Ingredient Slow Cooker Shredded Chicken.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 180 minutes
Ingredients:
1/4 teaspoon allspice (can sub a scant pinch of ground cloves)
Chopped avocado
Finely shredded cabbage
1/4 teaspoon cayenne (optional, add more or less depending on how much heat you want)
2 Tbsp chili powder
Cilantro
Corn tortillas
1 teaspoon garlic powder
1/4 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon kosher salt
Lime wedges
1 teaspoon onion powder
1 1/2 teaspoons dried oregano, crumbled fine between your hands
6 ounces (3/4 cup) pineapple juice
Thinly sliced radishes
2 pounds boneless skinless chicken thighs (do not remove excess fat)
2 Tbsp tomato paste
Equipment:
whisk
bowl
slow cooker
Cooking instruction summary:
1 Whisk the rub ingredients together in a bowl. Dredge the boneless skinless chicken thighsin the rub. Place the chicken thighs in a slow cooker. 2Pour the pineapple juice over the chicken. Add the tomato paste to the juice. 3Cover and cook in theslow cooker for 3 hours on high settingor 6 hours on low.4When the chicken is done, it should be fork tender. Use two forks to shred the meat completely in the slow cooker bowl. Use the taco meat with heated and softened corn tortillas, sprinkle with lime juice, adding garnishes of finely shredded cabbage, thinly sliced radishes, avocado, and cilantro.
Step by step:
1. Whisk the rub ingredients together in a bowl. Dredge the boneless skinless chicken thighsin the rub.
2. Place the chicken thighs in a slow cooker. 2
3. Pour the pineapple juice over the chicken.
4. Add the tomato paste to the juice. 3Cover and cook in theslow cooker for 3 hours on high settingor 6 hours on low.4When the chicken is done, it should be fork tender. Use two forks to shred the meat completely in the slow cooker bowl. Use the taco meat with heated and softened corn tortillas, sprinkle with lime juice, adding garnishes of finely shredded cabbage, thinly sliced radishes, avocado, and cilantro.
Nutrition Information:
covered percent of daily need
Related Videos:
Slow Cooker Shredded Chicken Sliders
