Ingredients
4
4 servings
- •½ cup chicken broth
- •1 (6 ounce) can tomato paste
- •2 cloves garlic, minced
- •2 tablespoons brown sugar
- •2 tablespoons Worcestershire sauce
- •1 tablespoon garlic salt
- •1 tablespoon cider vinegar
- •1 teaspoon ground cumin
- •1 teaspoon ground paprika
- •¼ teaspoon cayenne pepper
- •1 pound skinless, boneless chicken breast halves
Instructions
- Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
- Place chicken in a 3-quart slow cooker. Pour sauce over top.
- Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
- Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.
Nutritional Facts
Per 4 servings
- Calories: 193
- Carbohydrate: 18g
- Fat: 3g
- Fiber: 2g
- Protein: 24g
- Sugar: 13g
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