Spicy Shredded Chicken Recipe
- 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
- 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.
- 2. Add 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.
- 3. Remove chicken from slow cooker. 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.
- 4. 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. Yield: 8 servings.
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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.