Everyday Shredded Chicken Filling |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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American's Test Kitchen; use this filling for tostados, burritos, enchiladas, tacos, etc. Ingredients:
1 onion, minced |
3 tablespoons chili powder |
2 tablespoons vegetable oil |
1 jalapeno pepper, stemmed, seeded, minced |
3 garlic cloves, minced |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
1 (8 ounce) can tomato sauce |
1 1/2 teaspoons sugar |
1 lb boneless skinless chicken breast, trimmed |
1 lb boneless skinless chicken thighs, trimmed |
salt |
pepper |
1 tablespoon fresh lime juice |
Directions:
1. Microwave onion, chili powder, oil, jalapeno, garlic, coriander, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.
2. Stir tomato sauce and sugar into slow cooker.
3. Season chicken with salt and pepper; add to slow cooker, and coat evenly with sauce mixture.
4. Cover and cook until chicken is tender, 4-6 hours on LOW.
5. Transfer chicken to a large bowl; let cool slightly, then shred into bite-size pieces; cover to keep warm.
6. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
7. Toss shredded chicken with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful.
8. Stir in lime juice and season with salt and pepper to taste.
9. *Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month; if frozen, let filling thaw completely before using.
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