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Chicken Taco, Stewed & Shredded Recipe

Looking for an easy Chicken taco, stewed & shredded recipe? Learn how to make Chicken taco, stewed & shredded using healthy ingredients.


Submitted by michaelhoughton

Makes 12 servings



Chicken meat, stewed for taco. Does not include tortillas or any other ingredients.

Recipe Ingredients for Chicken taco, stewed & shredded

40 oz Boneless Skinless Breast Fillets
24 oz Boneless Skinless Chicken Thighs
1.875 cup Stewed - Mexican Recipe
2 medium raw Bell Pepper Green
1 medium raw Onion Yellow
1 serving, raw Cilantro
2 pepper Peppers, Jalapeno
8 fl oz Organic Low Sodium Chicken Broth
2 tbsp Olive Oil

Recipe Directions for Chicken taco, stewed & shredded

  1. Cut breasts up into 4 pieces each, to help them cook faster.

  2. Cut up jalapeno. I recommend wearing a latex glove on the hand touching the pepper - the fresh oil is very hard to wash off, and can be dangerous around eyes and other sensitive parts. If you want super spicy meat, leave the seeds in. If you want medium, remove the seeds but leave the ribs. For mild, remove both seeds and ribs. Then cut up whatever is left into 1/4" square pieces.

  3. Put all ingredients into a slow cooker or big stewing pot. Add also: 3T cumin, 1T chili powder, 1T good quality paprika (smoked paprika if you can get it), 2T coriander, 1/2C lime juice, and 1T of ground black pepper.

  4. If you're using a slow-cooker, I recommend setting on high for the first half-hour, and then it can be set on low for 6 hours or so.

  5. If you're cooking in a big 'ol stewing pot, set it on low to medium, and probably add another cup or two of water, cook for about two hours, keeping an eye on it and making sure it doesn't burn. You might have to add more water.

  6. When it's done, the meat should just fall apart when you mash it with a fork. So keep mashing... I mean "shredding" the chicken with said fork. Helps if the fork is extra-big.

  7. Add salt and pepper to taste. You'll have to serve it using a fork or a strainer spoon.

  8. I served mine on corn tortillas, but there was a lot of structural failure. But since I'm gluten-free, that was my option. I also used diced cherry tomatoes, fresh cilantro, a "spring mix" salad, avocado, diced mild roasted chili, and hot sauce to taste. Very tasty.

Categories

Chicken, Tomatoes, Main Dish, Mexican, Simmer, Slow Cook, Gluten-Free, Sugar-Free

Nutrition Facts
Serving Size 245.7g
Amount Per Serving
Calories
210
Calories from Fat
74
% Daily Value*
Total Fat
8.2g
13%
Saturated Fat
2.1g
10%
Trans Fat
0.0g
Cholesterol
85mg
28%
Sodium
427mg
18%
Potassium
76mg
2%
Total Carbohydrates
4.7g
2%
Dietary Fiber
1.3g
5%
Sugars
2.8g
Protein
28.5g
Vitamin A 12% Vitamin C 41%
Calcium 2% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
C-
  Good points
  • High in vitamin C
  •   Bad points
  • High in cholesterol
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