Your favorite Crock Pot shredded chicken recipe

Layer in sprayed crockpot...chicken breasts, one can seasoned white beans and one package taco seasoning. Cook on low until chicken is done, about 4-6 hrs. Shred chicken, mix it all up and use for tacos, burritos or over rice.

I made this on the stove last night. I intended to make taco stuffing, but it came out like a stew (I forgot to drain the tomatoes...oops). But, I'm sure it can be done in the crockpot too.

1 can diced tomatoes
1 can of whole kernel corn
2 medium white potatoes (russett would work too)
1/2 yellow onion
1 green bell pepper
1 package of taco seasoning
3-4 chicken breasts (depending on size)

Throw in a pan and simmer for about 45 min. Take out chicken and either cube or shred and return to pan to simmer for another 10 min. Serve. You can tope with sour cream and cilantro if you choose.

270 calories per serving
31 carbs
2 grams of fat
27 grams of protein
5 grams of fiber
10 grams of sugar

(I'm assuming you can do this in a crockpot in about 4 hours using frozen corn and chicken).

4 servings.

Well,my crockpot is on right now.

About 6 boneless, skinless chicken breast; covered in salsa (I just use store-bought). Throw the the chicken and salsa in the crockpot. I cook on high for about 2 hours, reduce the heat to low for another hour or so...then take the chicken out, shred. Put the shredded chicken in for another hour either low/"keep warm" option...and eat!

I've done this on the stove but you could definitely do it in the crock instead. I usually sub balsamic instead of the ACV because we are always out of ACV and it turns out super delicious. I also usually only do a little over a pound of chicken because I'm just cooking for me so I get 4 servings of a little over 4 ozs

ingredients

4 skinless, boneless chicken breast halves (about 2 pounds)
Salt and pepper
1 onion, finely chopped
4 cloves garlic, finely chopped
1 1/3 cups barbecue sauce
1/2 cup apple cider vinegar
Hot pepper sauce


directions

Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough water to cover (about 1-1/2 cups). Add the barbecue sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken from the sauce and shred with two forks.

Boil the sauce, skimming occasionally, until reduced by half, about 15 minutes. Season with salt and pepper. Add the shredded chicken and heat through.

http://allrecipes.com/Recipe/Slow-Cooker-Cilantro-Lime-Chicken/Detail.aspx?evt19=1

Delicious, fast, and EASY. It's my standby.

Ingredients:
1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco
seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Directions:
1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

(Nutritional information varies depending on your salsa, seasoning, cut/amount of meat, etc, of course)

Servings Per Recipe: 6
Calories: 272

Amount Per Serving:

Total Fat: 4.7g
Cholesterol: 117mg
Sodium: 976mg
Total Carbs: 9.3g
Dietary Fiber: 1.3g
Protein: 45.3g