It can be difficult to eat healthy, because it takes time to cook, and if you are not cooking you probably are not eating healthy. I make a big batch of this and then freeze packets of it. A quick and easy meat filling for sandwiches, enchiladas, stuffed peppers….where ever your creativity takes you. Super easy!
Shredded Chicken Filling
Makes 5+ cups
Cooking time in slow cooker, 4 to 6 hours on low
1 onion, minced
3 tablespoons chili powder
2 tablespoons vegetable oil
2 jalapeño, or more! Remove seeds is you do not like spice
5 garlic cloves, minced
3 teaspoons ground coriander
3 teaspoons ground cumin
15oz. can tomato sauce
1½ teaspoons sugar
1.5 pound boneless, skinless chicken breasts, fat trimmed
1.5 pound boneless, skinless chicken thighs, fat trimmed
Salt and pepper
2 tablespoon fresh lime juice
- Microwave onion, chili powder, oil, jalapeño, garlic, coriander, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes. Put in slow cooker.
- Stir tomato sauce and sugar into slow cooker. Season chicken with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until chicken is tender, 4 to 6 hours on low.
- Transfer chicken to large bowl, let cool slightly. Shred into bite-size pieces. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
- Toss shredded chicken with braising liquid add more liquid as needed to keep meat moist and flavorful. Add lime juice and season with salt and pepper to taste.
Freeze in portion sizes of your choice!