Place chicken breasts into a saucepan and
Boil chicken breasts until cooked thoroughly. Run cold water over chicken until cool then shred or cut.
Mix remaining ingredients in with chicken and enjoy!
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
* mix all ingredients (except tortillas and chicken) in a large bowl.
* set aside about 1 cup of the mixture.
* mix in shredded chicken.
* spread the mixture you set aside on the bottom of a greased baking dish.
* heat tortillas in microwave so they'll be easy to roll.
* spoon in mixture in each tortilla, roll and put in baking dish
* repeat until finished.
* pour mixture and sprinkle shredded cheese on top of tortillas.
Bake at 350: 20-25 minutes.
Combine all ingredients in crock pot and cook for 10 1/2 hours.
To shred chicken, remove from crock pot and use 2 forks to pull apart.
Very easy!
Put shredded chicken back in sauce to keep moist.
Serve burrito style or over rice.
In a bowl, mix the shredded chicken and spices (cumin, paprika, red
or cooked ground beef, shredded chicken).
Add the chopped green
edium high heat. Brown the chicken for 5 mins on each
In a small saucepan, heat cooking sauce, chicken, beans, chiles and taco seasoning to boiling, stirring occasionally. Reduce heat to low and simmer for 10 minutes to blend flavors, stirring occasionally.
Top each serving with cheese, sour cream and tortilla chips, if desired.
ilantro (chopped).
Add the shredded chicken, peas and carrots, tomato sauce
tock for water).
Add chicken breast fillet to the stock
Heat oven to 400\u00b0. In nonstick skillet over high heat, combine chicken, peppers and onion. Saute until cooked. Remove skillet from heat. Add 1/2 cup of cheese and 1/4 cup enchilada sauce to skillet; stir to combine.
CUT chicken breast into 5-6 pieces.
BOIL chicken breast pieces for 5 minutes (or until cooked through).
SHRED cooked chicken using a knife and fork.
PLACE shredded chicken and BBQ sauce in a sauce pan (NOTE: you may want more or less than 3/4 cup of BBQ sauce depending on how dry or wet you like your BBQ).
BRING to a slight boil, turn down heat, cover, and simmer chicken in the sauce for 5 minutes. (The chicken should soak up a lot of the sauce.).
DIVIDE in two and place on buns.
Mix chicken, soup and seasonings.
Place in slow-cooker on low.
Slowly add in crushed crackers as moisture appears during cooking. Usually about a sleeve from the box of Ritz will do it, sometimes more - sometimes less.
Cook on low for 2 to 4 hours or until is set to your preference.
Serve on buns.
Cook chicken breasts on a grill until
Cook and shred the chicken. I cooked mine in the
aper.
Combine the cooked shredded chicken with salsa, cumin, and oregano
rom heat and stir in shredded chicken.
Arrange 4 tortillas to
lumps and drizzle with the chicken stock.
Process until smooth
egins to sizzle, add the chicken. Cover with water, making sure