Shredded chicken is so tasty inside of tacos, burritos, enchiladas and on top of salads. It is nice to have a large batch on hand to prepare a quick lunch, dinner or snack. Cooking chicken in the slow cooker is an easy process and when it’s done, it comes out succulent and fall apart delectable.
Using chicken thighs is key in creating great Slow Cooker Chicken Filling. Thigh meat is juicy and tender, especially when it baths in a spiced tomato broth. If dark meat is not your protein of choice, you can always use boneless chicken breasts – they just tend to be a little less moist.
In my house I love to have a batch of the Chicken Filling on hand because you never know when you need to throw together an impromptu meal for friends or family. My grandson is a chicken taco lover, so it’s nice to have this meat in the refrigerator, so when he walks in the door and says, “I’m hungry,” I have something delicious to give him.
The dried spices in this recipes are all pantry items, so there is no unnecessary shopping needed and I recommend that you buy some chicken thigh meat from a big box store and keep it in the freezer, so you can quickly create a batch anytime.
2 pounds boneless skinless chicken thighs
1 small white onion, diced
2 cloves garlic, minced
2 teaspoons chili powder
2 teaspoon cumin powder
2 teaspoons onion powder
2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
14.5 ounces whole canned tomatoes
2 tablespoon tomato paste
olive oil for cooking
1. In your slow cooker insert or large pot, add 2 teaspoons of olive oil and place over medium high heat. Add chicken and cook for 5 minutes on all sides, until golden brown. Remove and place on a plate.
2. In the same pot, add the onion and garlic and saute for 3 minutes. Add all the spices and stir to combine. Continue to cook for 1 minute.
3. Add the tomatoes and stir, while breaking apart with spoon. Add tomato paste and stir to combine. Pour in browned chicken.
4. Place insert into cooking element or pour chicken into slow cooker. Cook for 4 hours on low. When done, remove chicken and shred with two forks. Pour chicken back into sauce in pot and stir to combine the flavors. Serve with tortilla, shredded cabbage and cheese or store in the refrigerator for another use. Enjoy!