The same method is also great for work-week lunches. This week’s Spicy Shredded Chicken cooks up completely unattended and can be used for at-work lunches of tacos, pulled chicken sandwiches or chicken taco salads.
The liquid for the shredded chicken is a jar of prepared salsa. You can use your favorite salsa, as spicy or as mild as you prefer. Peach, pineapple or mango salsas are also good in the recipe.
The last addition is optional – some chopped fresh jalapeño pepper. We like things spicy at my house, so I usually use two chopped peppers in the dish, but you can put in as much or as little as you want.
When the chicken is tender, just shred the meat with two forks and store it in the sauce in containers in the fridge. The recipe makes a lot of shredded chicken, but it freezes beautifully for lunches or dinners during a busy week.
SPICY SHREDDED CHICKEN
6 boneless, skinless chicken breast halves
Salt and freshly ground black pepper, to taste
1 16-ounce jar (2 cups) prepared salsa
Zest and juice from one lime
¼ cup fresh cilantro, chopped
1 tablespoon golden brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
1-2 jalapeño peppers, finely chopped, optional
Spray inside of the slow cooker with nonstick cooking spray. Place the chicken breast halves in the slow cooker and season with salt and pepper.
Combine the salsa, lime zest and juice, cilantro, chili powder, ground cumin, garlic powder and chopped jalapeños in a bowl. Pour over the chicken, then cover and cook on low for 6-8 hours or on high for 4-6 hours. Shred the chicken and serve wrapped in tortillas with shredded cheddar cheese, sour cream, lettuce and tomatoes or as a topping to a taco salad.
Makes about 12 servings.