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.
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