TACO STYLE SHREDDED CHICKEN

 
IMG_4854.JPG
 
 

Here is what goes into the Taco Style Shredded Chicken:

1 lb of organic boneless skinless chicken breasts

2 tbsp of olive oil

½ cup of medium salsa (I use Muir Glen)

¼ cup of hot sauce (I like Cholula)

1 14.5oz can of diced tomatoes

1 white onion, diced

3 cloves of garlic, minced

1 tsp chilli powder

1 tsp ground cumin

1 tsp onion powder

1 tsp paprika

1 tsp of nutmeg

1 tsp of cinnamon

1 tsp of oregano

2 cups of chicken broth or bone broth

Sea salt & pepper to taste

Directions:

1) Add the olive oil to a Dutch oven and heat over medium-high heat

2) Add the chicken to the dutch oven and space out as even as you can

3) In a saucepan, heat olive oil over medium heat and sauté onion and garlic until fragrent. Add to the chicken.

4) Add the remaining ingredients to the Dutch oven and bring to a boil. Let boil for about 5 minutes then reduce heat to a simmer.

5) Cover and let simmer for about 90 minutes.

6) Take chicken out and put it on a cutting board to shred. 

7) Once shredded, add the chicken back to the pot and let cook on low heat for an additional 20 minutes to absorb the liquid. 

***THIS COULD ALSO BE DONE IN A SLOW COOKER.
Follow same method, just cook on low for 4 hours!

ENJOY!