Thursday, July 11, 2013

Spicy Shredded Chicken {for Tacos, Enchiladas, Burritos, Nachos, etc.}

I'm posting a new recipe.

[Moment of silence for my former life.]

But, this one has become a weekly go-to at our house, so I needed to get it up here because well, this is my cookbook. Maybe one day I'll get to publish it? A dream anyway.

Two years ago, I posted my recipe for Spicy Shredded Beef - the recipe I use that is EASIER than the traditional ground beef and taco seasoning mix we used to make - but is SO much better. And, y'all agreed.

That recipe has become one of the most popular recipes on Short Stop.

After realizing that we NEEDED a chicken recipe just as easy and just as good as that beef one (because we eat Mexican every single week and because - FIVE children!), I started playing around with chicken and spices and finally came up with what I think is the BEST shredded chicken for Mexican dishes.

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And, the best part?

IT TAKES 3 MINUTES in the morning! You just throw everything in the crockpot and let it do its thing.

Shred it with two forks when it's finished, right in its own sauce and VOILA - Spicy Shredded Chicken for whatever Mexican dish you wanna make.

I use this chicken for EVERYTHING:

Tacos.
Burritos.
Enchiladas.
Nachos.
Hot dips. {Pie dish. Cream cheese. Spicy Shredded Chicken. Cheese. Bake at 350 til bubbly. Serve with chips.}
Salads.
On a bun.
On top a burger. (Don't judge.)

And, my absolute favorite:

Quesadillas. Chicken. Sautéed red onion. Black beans. Chopped jalapeños. Shredded cheddar.

Absolutely killer served alongside sour cream and guacamole.


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You can double, triple, quadruple this recipe right in the same crockpot and feed 50 people. Yes, 50! When I make this recipe, it makes three meals for my family. Which means I'm serving all SIX of us on about ONE CHICKEN BREAST a meal.

Try this one. It does all the work for you while you're out enjoying the pool or beach or just livin' life!

That's my kind of dinner, y'all.


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Spicy Shredded Chicken

4 chicken breasts
2 cans Rotel (Mild, Medium, Hot - whatever you like)
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon garlic powder
2 chicken bouillon cubes

Place all ingredients in crockpot. Cook on high for 4 hours or low for 8 hours.

Shred with two forks right in pot.

ENJOY, y'all.

7 comments:

  1. A RECIPE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! And all is right in the world again!!!

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  2. I'm going to get this going tomorrow morning before I go to work. We'll have chicken tacos for dinner. Thank you for the recipe! Your family is beautiful!

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  3. Can I rss or e-mail feed your blog? I don't know what led me over here--maybe something that I like on FB posted your blog on something. Anyway, I like what you write. lmk. thanks.

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  4. ok. nm. the feeds things showed up as soon as I posted that comment. rss-ing you now.

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  5. So I'm newish to your blog and am reading back through your posts. I wanted to share that I never shred chicken with two forks anymore (which was pretty much me least fave kitchen chore!), but rather throw hot chicken into my stand mixer with the paddle attachment for a few minutes. Voila! It shreds!

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  7. Do you think I could do this stove top? I don't have a crock pot!

    ReplyDelete