recipes
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Makes about 6 servings, about 3 cups
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Makes about 6 servings, about 3 cups
Simple dish to enjoy as a taco filling, rice bowl protein or salad topper!
Nutritional Information per serving (based on ½ cup serving):Calories 183 (30% from fat)
carb. 2g
pro. 30g
fat 6g
sat. fat 1g chol. 127mg
sod. 3158mg
calc. 35mg
fiber 0g
carb. 2g
pro. 30g
fat 6g
sat. fat 1g chol. 127mg
sod. 3158mg
calc. 35mg
fiber 0g
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- 1teaspoon ancho chili powder
- 1teaspoon ground cumin
- 1teaspoon kosher salt
- 1small onion, cut into eight wedges
- 3garlic cloves, crushed
- 1jalapeño pepper, quartered lengthwise
- 1small handful
Preparation
- 1. Season the chicken with the ancho chili powder, cumin and salt and
- toss with the onion, garlic, jalapeño and cilantro; place on the Baking
- Pan with the water.
- 2. Place into the oven in rack position 2. Select Slow Cook on High for
- 5 hours.
- 3. Turn chicken occasionally while cooking. Add additional water to the
- pan if it seems dry.
- 4. Chicken is ready when tender and pulls apart easily. When ready,
- shred or chop all ingredients together.
