Shredded Chicken
Flavorful shredded chicken seasoned with herbs and spices, perfect for tacos, salads, or sandwiches.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 24 oz boneless skinless chicken breasts
- 0.5 green bell pepper green bell pepper sliced
- 1 piece tomato quartered
- 1 piece carrot peeled and chopped
- 5 cloves garlic peeled and minced, divided
- 3 bay leaves bay leaves
- kosher salt
- 1 tbsp olive oil
- 1 small onion sliced long
- 1 small green bell pepper seeded and thinly sliced
- 1 small red bell pepper seeded and thinly sliced
- 1 tbsp tomato paste
- 0.25 cup dry white wine or chicken broth
- 0.5 cup tomato sauce
- 2 tbsp Spanish green olives optional
- 1 tsp cumin
- 0.25 tsp garlic powder
- 0.5 tsp kosher salt plus more to taste
- to taste black pepper
- 0.25 cup chopped cilantro for garnish
Instructions
Preparation Steps
- Place chicken, bell peppers, tomato, carrot, and half of garlic into the slow cooker. Add enough chicken broth to cover, then add bay leaves. Cook on high for 4 hours or on low for 6-8 hours until chicken is tender.
- Remove chicken and shred with two forks; set aside. Discard vegetables and reserve the broth.
- Heat olive oil in a large skillet over medium heat. Add remaining garlic, onion slices, green peppers, and red peppers. Cook for 3-4 minutes until softened.
- Stir in tomato paste and wine, cook 2-3 minutes. Add shredded chicken, tomato sauce, and about 3/4 cup of reserved broth. Season with cumin, garlic powder, salt, and pepper.
- Simmer covered on low for 8-10 minutes, adding more broth and seasoning if needed. Garnish with chopped cilantro before serving.
Notes
This shredded chicken recipe is versatile and perfect for tacos, salads, or rice bowls.