Ingredients
18
18 servings
- •4 skinless, boneless chicken breast halves
- •1 onion, chopped
- •1 (15 ounce) can tomato sauce
- •1 (7 ounce) can chipotle chile peppers in adobo sauce, chopped and seeded
- •2 fresh jalapeno peppers, seeded and chopped
- •2 cloves garlic, minced
- •1 teaspoon ground oregano
- •1 teaspoon ground cumin
- •1 teaspoon chili powder
- •0.25 teaspoon red pepper flakes
- •0.75 (1 pound) chorizo sausage
Instructions
- Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
- Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
- Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
- Cook on Low for 45 minutes to 1 hour.
Nutritional Facts
Per 18 servings
- Calories: 131
- Carbohydrate: 4g
- Fat: 8g
- Fiber: 1g
- Protein: 10g
- Sugar: 2g
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