This chicken is so flavorful. It’s definitely the go to for burrito and enchilada filling.
Recipe from Carlsbad Cravings.
Ingredienst:
- 2 lb. chicken breasts
- 1 TBSP olive oil
- 1/2 c. medium salsa
- 3-4 TBSP brown sugar
- 1 4 oz. can mild diced green chilies
- 1 14.5 oz. can fire roasted diced tomatoes, drained
- 1 TBSP chili powder
- 1 1/2 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. dried oregano
- 1/2 tsp. pepper
- 1/2 tsp. ground chipotle chili powder
- 1 tsp. liquid smoke
Directions:
- Mix salsa through liquid smoke in crockpot. Rub chicken with olive oil and add to crockpot, and spoon some of the sauce over the breasts.
- Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
- Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid.
Chicken Burrito Filling:
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