I promised my daughters that I would post some more Slow Cooker recipes. I haven’t tried this one yet, but it sounds really good. We are all used to shredded BBQ recipes, but this one is different. You could use this shredded chicken in many main dishes!
*I think it would also be great served over lettuce, with grated Cheddar cheese, crushed corn chips & ranch, blue cheese or Catalina Dressing. The possibilities are endless.
YOU WILL NEED:
2 Pounds Boneless, Skinless Chicken Breasts
*use frozen or fresh
2 14-ounce cans of Chicken broth
1 lime, cut into wedges
1 handful chopped, fresh cilantro leaves
1 tablespoon chopped garlic
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons seasoned salt
DIRECTIONS:
Place the chicken and chicken broth in the bottom of a 4 qt. slow cooker. Squeeze lime juice over the chicken. Discard all but 2 of the wedges; place those in with the chicken. Add remaining ingredients and stir. Simmer for approximately 8 hours on low heat. When the chicken is tender & done, take 2 forks and shred the chicken. Keep in the slow cooker and serve in natural juices over the rice or as part of another dish. Freeze the leftover chicken to use in burritos, tacos, enchiladas, or to make a great chicken sandwich.