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Spicy Shredded Chicken

 Spicy Shredded Chicken
I like to serve this chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can easily substitute beef or pork for the chicken. —Heather Walker, Scottsdale, Arizona
8 ServingsPrep: 40 min. Cook: 4-1/4 hours


  • 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


  • 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

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Spicy Shredded Chicken (continued)

Directions (continued)

  • 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.
Nutritional Facts: 3/4 cup equals 202 calories, 10 g fat (2 g saturated fat), 69 mg cholesterol, 436 mg sodium, 5 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.