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Shredded Chicken

Shredded Chicken

Nutrition Facts
  • cal. (kcal) 474
  • Makes: 8 servings
  • Prep: 5 mins
  • Slow Cook: 6 hrs to 8 hrs
  • Cook: 3 mins
  • Bake: 3 mins at 350°F
  • Stand: 10 mins
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Ingredients

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  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cup Dr Pepper soda
  • 1 8 - ounce can tomato sauce
  • 2 chipotle peppers in adobo, seeded and diced
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 8 slices white cheddar or pepper Jack
  • 8 soft egg buns
  • Pickle slices
  • Sliced red onion (optional)

Directions

  1. Place chicken in a 4- to 5-quart slow cooker. Season with oregano and cumin. In a bowl, stir together soda, tomato sauce and chipotles. Pour into slow cooker, cover and cook on HIGH for 6 hours or LOW for 8 hours.
  2. Heat oven to 350 degrees . Remove chicken to a bowl and pour liquid from slow cooker into a saucepan. In a small bowl, blend sugar, cornstarch and salt. Stir into a saucepan along with vinegar. Place over medium-high heat and bring to a boil.
  3. Reduce heat to medium and simmer 3 minutes, until thickened and clear. Shred chicken with 2 forks. Pour sauce over chicken and stir to combine. Let stand, covered, for 10 minutes.
  4. Make sandwiches: Place a slice of cheese on each roll. Bake at 350 degrees for 2 to 3 minutes or until cheese melts. Divide chicken among rolls. Add pickle slices and, if desired, red onion.

Nutrition Information for Shredded Chicken

Servings Per Recipe: 8
PER SERVING: 474 cal., 15 g total fat (6 g sat. fat), 152 mg chol., 858 mg sodium, 38 g carb. (2 g fiber), 46 g pro.

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