Spicy Shredded Chicken

This might be a new taco filling to try.  Another from Taste of Home Feb/Mar 2014.  My magazines are often hit or miss...no good recipes or a bunch.  I think winter weather is going to be hanging around for a while...guess I'll have to keep cooking...twist my arm, right?

2 tbsp. olive oil
1lb. boneless skinless chicken breast
1lb. boneless skinless chicken thighs (when I try this, it will most likely be only chicken breast, that is just our preference)
3 C. reduced sodium chicken broth
6 green onions, chopped
1 medium green pepper, chopped
2 tbsp. ground cumin
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. paprika
1 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. pepper
1 plum tomato, chopped

In a large skillet, heat oil over medium high heat.  Brown chicken in batches.  Transfer to a 3 or 4 qt. slow cooker.  Add 1 C. broth to pan.  Cook stirring to loosen brown bits.

Stir in green onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender.  Stir in seasonings; cook 1-2 minutes.  Add  tomato and remaining broth; pour over chicken.  Cook, covered on low 4-5 hours or until chicken is tender.

When cool enough to handle, shred meat with two forks; return to slow cooker.  Cook, covered, on low 15 to 20 minutes longer or until mixture is heated through.  Serve with a slotted spoon.

Per serving: 202 calories, 10g. fat, 69mg cholesterol, 436mg sodium, 5g carbohydrates, 2 g. fiber, 24g. protein.