an or wok, add the chicken breast fillets and fry over
Prepare the Mexican red sauce:
I cooked cubed chicken in a little oil and
quart chicken stock to a
Place chicken breasts in pan with broth (
aper.
Combine the cooked shredded chicken with salsa, cumin, and oregano
Stir tomato salsa, chipotle salsa, and pineapple preserves in crock of a slow cooker. Add chicken and turn to coat in salsa mixture.
Cook on Low until chicken is tender and easily shredded, 3 to 4 hours.
Remove chicken to a cutting board; shred with 2 forks.
Return shredded chicken to salsa mixture, stir, and continue cooking for 1 hour more.
egins to sizzle, add the chicken. Cover with water, making sure
X13 baking pan.
Place shredded chicken over cauliflower base.
Pour
edium high heat. Brown the chicken for 5 mins on each
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
Top with the diced avocado and crushed tortilla and cheese if using.
Garnish with cilantro and serve with lime wedges.
Take 1/9 of the shredded chicken and spread it out evenly
Mash or puree the avocado.
Mix everything else into it.
Enjoy!
Tip! Easy way to shred chicken Recipe #473786.
CHICKEN RECIPE: In a large bowl, combine
In a large crockpot place chicken and fill with chicken broth until chicken breasts are submerged.
Then place the rest of the ingredients in and mix.
Cook on high for 3.5-4 hours.
Pull out chicken breasts and shred.
Turn crockpot to warm and return chicken to simmer in juices for 30 minutes. Serve to your liking. Suggestions: Taco or Burrito.
nd beer and lay the chicken breasts on top of everything
o a stock pot. Sprinkle chicken breast with salt and pepper
Grease a 2-quart casserole dish. Spread refried beans over bottom of dish. Mix taco seasoning and sour cream in a separate bowl and blend entirely. Spoon sour cream mixture over refried beans. Pour jar of salsa over mixture and top with Mexican shredded cheese. Bake at 325\u00b0 for 30 minutes. Serve with tortilla chips. This is a great appetizer!
Cook chicken breasts on a grill until
Cook and shred the chicken. I cooked mine in the