We typically make fajitas with this slow-cooked shredded chicken, but you could also use it to top potatoes, nachos, vegetables, Spanish rice, even tater tots.
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Servings and Ingredients
|1||large yellow onion, thickly sliced|
|3||bell peppers, seeded and thickly sliced|
|1 ½ lbs.||boneless, skinless chicken breasts|
|2 tbsp.||Hy-Vee ground cumin|
|1 ½ tbsp.||Hy-Vee chili powder|
|1 tsp.||Hy-Vee garlic powder|
|Hy-Vee salt, to taste|
|Hy-Vee tortillas, for serving|
|Hy-Vee shredded Mexican-blend cheese, for serving|
|Hy-Vee sour cream, for serving|
Things To Grab
- 6-quart slow cooker
- 2 forks
- Combine onion and pepper slices in a lightly greased 6-quart slow cooker. Place chicken on top and pour in water. Sprinkle with cumin, chili powder and garlic powder.
- Cover and cook on LOW for 8 to 10 hours.
- Shred chicken with 2 forks and stir to combine with onions and peppers. Season to taste with salt. If desired, serve on tortillas with cheese and sour cream.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 125mg
- Sodium: 240mg
- Total Carbohydrates: 11g
- Protein: 37g
Characterized by floral, fruity, citrus, piney, resinous, or sulfur hop character that produces medium hop bitterness, flavor, and aroma. They have a medium body, medium maltiness, and moderate to low alcohol levels. Pair with roasted or grilled meats, mild or medium cheddar, and apple pie. Best served at 45-55 degrees in a goblet or tulip glass.