Everyday Shredded Chicken Filling

(from saymyname’s recipe box)

4 cups

Source: America's Test Kitchen

Categories: Chicken, Main Dish, Slow Cooker

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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