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Crockpot Shredded Chicken with the Flavor of Mexico

April 28, 2016

 

 

This title is not my best creative moment but I Couldn't think of any other way to describe this. The sauce has spices that are often in Mexican dishes but its not a Mexican dish. It's a good thing I don't work in sales. If you serve this over something that fills you up like rice, potatoes, or a winter squash you can easily get 8 servings out of it.

 

4 cups chicken broth

3 can tomato paste

1 onion chopped

1 cup tomato chunks

2 tbsp minced garlic

½ cup maple syrup

2 tbsp chili powder

1 paprika

1 tsp cumin

1 tsp salt

1 tbsp vinegar

1 tbsp mustard

 

4 chicken breast

 

Put whole chicken breasts in the bottom of your Crockpot.

You can shred them once there cooked if you want. Just use two forks.

Add in the rest of the ingredient and stir till it's all mixed.

Put your crock put on high for 2.5 hours or low for about 4.

 

 

 

 

 

 

 

 

 

 

(In pic fried zucchini and Kale on top and chicken is on top of a tortilla from previous post)

 http://celiacontherange.wix.com/celiac-on-the-range#!Tortillas/cgla/571c1b2c0cf25351a37f7b67 

 

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