Spicy Shredded Chicken

Name: Spicy Shredded Chicken
Prep time: 40 min
Cook time: 4 h 15 min
Total time: 4 h 55 min
Yield: 8 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 40 min. Cook: 4-1/4 hours YIELD: 8 servings.

I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser! I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. —Heather Walker, Scottsdale, Arizona

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

Directions

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 until chicken is tender, 4-5 hours.
3. Remove chicken from slow cooker. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Cook, covered, on low until heated through, 15-20 minutes longer. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 202 calories, 10g fat (2g saturated fat), 69mg cholesterol, 436mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 fat.