Spicy shredded chicken

Here’s a flavorful recipe for Spicy Shredded Chicken that’s perfect for tacos, burritos, salads, or served over rice. It’s simple to prepare and can be made in the slow cooker or on the stovetop.

Spicy Shredded Chicken

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 can (14 oz) diced tomatoes with green chiles (like Ro-Tel)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-2 tablespoons chili powder (adjust to taste)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust for heat preference)
• 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (optional, for stovetop method)
• Fresh cilantro (for garnish, optional)
• Lime wedges (for serving)

Instructions:

Slow Cooker Method:

1. Prepare the chicken: Place the chicken in the slow cooker.
2. Add ingredients: Add the diced tomatoes (with their juices), chopped onion, minced garlic, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine, ensuring the chicken is well-coated with the spices and other ingredients.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork.
4. Shred the chicken: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the sauce.

Stovetop Method:

1. Heat oil: In a large skillet or pot, heat olive oil over medium heat.
2. Sauté onions and garlic: Add the chopped onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add chicken and spices: Add the chicken breasts or thighs to the pot, followed by the diced tomatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir to combine.
4. Add water: Add about 1/2 cup of water or chicken broth to help cook the chicken.
5. Simmer: Cover the pot and let it simmer on low for about 20-30 minutes, or until the chicken is cooked through.
6. Shred the chicken: Remove the chicken from the pot and shred it with two forks. Return it to the pot and mix it with the sauce.

Serve:

5. Garnish and enjoy: Serve the spicy shredded chicken in tacos, burritos, over rice, or on a salad. Garnish with fresh cilantro and serve with lime wedges for added flavor.

Recipe Notes:

• Heat level: Adjust the cayenne pepper and chili powder to your preferred spice level. You can also add diced jalapeños for extra heat.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• Serving suggestions: This shredded chicken is versatile and can be used in various dishes such as nachos, enchiladas, or as a topping for baked potatoes.

Time and Temperature:

• Prep time: 10 minutes
• Cook time: 6-8 hours on low or 3-4 hours on high (slow cooker) or 20-30 minutes (stovetop)
• Total time: 6-8 hours and 10 minutes (slow cooker) or 30-40 minutes (stovetop)

This Spicy Shredded Chicken is packed with flavor and perfect for many dishes. Enjoy your meal!