Shredded Green Chile Chicken

Shredded Green Chile Chicken is not only delicious but it is versatile and done in the crock pot. Use it in a salad, tacos or even a quesadilla for a easy and yummy dinner.

Course Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 5

Total Time 5 10

Servings people

Calories 212kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

4 chicken breasts skinless, boneless
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar more to taste
4 oz. diced green chilies
6 oz. Sprite or any lemon lime soda
3 Tbsp cornstarch optional for thickening

Instructions

Combine all ingredients in a crock pot.
Cook on low for 4-5 hours.
Remove chicken and shred.
Return to crock pot, thicken and cook for one more hour.
Thicken the juices if needed by mixing together cornstarch and water and stir in. It will thicken up during the last hour of cooking.
Serve on a salad or in a taco.
If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Notes

Return the chicken to the crockpot after shredding for an hour. I drained off the juice and added a mixture of cornstarch and water to it to thicken it up.
After shredding the chicken, check for sweetness and add more brown sugar if you want it a bit sweeter.
By thickening up the liquid you really don't even need to add salad dressing to this if using in a salad. The sweet glaze from the chicken acts as a salad dressing. If you want to add dressing the Creamy Tomatillo Dressing is perfect on this salad.

Nutrition