Imagine walking into your house after a long day and smelling delicious, mouth-watering blend of mexican herbs, spices, and chicken coming from your kitchen. This week, prep Crockpot Mexican Shredded Chicken and it’s accompanying Mexican Coleslaw the night before and make this dream a reality! With some simple ingredients, these two recipes will come together very quickly ahead of time and satisfy your hungry family when you need it!
Crockpot Mexican Shredded Chicken
– 1- 15oz can tomato sauce
-1 c. reduced sodium chicken broth
-½ tsp garlic powder
-3 Tbsp. chili powder
-2 tsp. cumin
-1 tsp. coriander
-1 ½ tsp. coconut sugar or local honey
-½ tsp salt (optional)
-½ tsp pepper
-4 boneless, skinless chicken breasts or thighs (about 3-3.5 lb)
- Mix all ingredients except chicken in small bowl.
- Place chicken in crock pot and cover with sauce.
- Cook on low for 6 hours.
- During last hour of cooking, remove chicken and shred.
- Return the chicken to crock pot to allow chicken to absorb the sauce. Make into salad, tacos, etc.
Challenge of the Week: Challenge of the Week: Take a moment to send a text, email, or phone message to FIVE people (perhaps one each day) this week and let them know how much you appreciate something they have done or the value of their relationship with you. Lift others up and you will be lifted up too!!
Kay Simms, M.S., CSCS, HFI
Professional Trainer/Partner/Fitness Expert