Crock-Pot Shredded Enchilada Chicken


submitted by SpiritPixie {4 Recipes}


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  • Prep Time:
    1 Hr
  • Cook Time:
    8 Hrs
  • Total Prep + Cook Time:
    9 Hrs
  • Level:
Crock-Pot Shredded Enchilada Chicken

Makes: 3 lbs

Description: Chicken for tacos or enchiladas.

3 lbs  Boneless, skinless chicken breast
28oz can  Las Palmas Mild Green Chile sauce
28oz can  Las Palmas Medium Red Chili sauce
10oz can  Las Palmas Medium Red Enchilada sauce
6oz  Hunts No Salt Added Tomato Paste (for thicker sauce double the amount of paste)
To Taste  Onion Powder
To Taste  Garlic Powder
To Taste  Chili Powder
To Taste  Paprika
To Taste  Cumin (optional)
To Taste  Powdered Oregano

Instructions: Clean chicken breasts of any excess fat and cut into finger-wide strips not more than 1.5" wide

Combine in a large pot and cook over medium heat the following; Green Chile sauce, Red Chili sauce, Red Enchilada sauce, Tomato paste, Onion Powder, Garlic Powder, Chili Powder, Paprika, Cumin, Powdered Oregano, all to taste.

Once hot and well-blended remove from heat.

Cover the bottom of the crockpot with a layer of sauce. Add a layer of chicken strips. Cover that layer with sauce. Repeat until all the chicken is added to the pot and make sure that the chicken is fully covered by the sauce. (Approx 6 cups of sauce, set aside the remaining sauce.)

Cook on high for 4.5 hrs or low for 8-9 hrs. (Recommend high)

Remove chicken from crockpot and sauce, shred with a fork. Add unused sauce to shredded chicken to taste ...

Can be used for tacos or enchiladas.

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