Ingredients
16
16 servings
- •1 (8 ounce) can tomato sauce
- •1 cup chunky salsa
- •1 clove garlic, minced
- •1 tablespoon salt
- •1 tablespoon chili powder
- •1 tablespoon hot pepper sauce
- •1 tablespoon lime juice
- •1 teaspoon cayenne pepper
- •½ teaspoon dried oregano
- •½ teaspoon ground coriander
- •¼ teaspoon ground cinnamon
- •2 bay leaves
- •4 pounds frozen chicken breasts
Instructions
- Combine tomato sauce, salsa, garlic, salt, chili powder, hot sauce, lime juice, cayenne, oregano, coriander, cinnamon, and bay leaves in a slow cooker; stir to combine.
- Layer chicken breasts on top, ensuring they are coated in sauce on both sides.
- Cook on High until chicken is fork tender and no longer pink in the center, about 5 hours.
- Remove chicken from the slow cooker and shred into tiny pieces with 2 forks. Return to the slow cooker. Heat on Low or Warm for 2 more hours.
- Strain any excess liquid before serving. Serve hot.
Nutritional Facts
Per 16 servings
- Calories: 136
- Carbohydrate: 2g
- Fat: 3g
- Fiber: 1g
- Protein: 24g
- Sugar: 1g
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