This is easy, versatile, and likely to be popular with the family.
YIELD: 4 servings, each with 1 gram of carbohydrates, a trace of fiber, and 26 grams of protein.
INGREDIENTS:
- 1 pound boneless, skinless chicken breasts, or 1 1/2 to 2 pounds chicken parts
- 1 cup chicken broth
- 2 tablespoons Taco Seasoning
TACO SEASONING:
- 2 tablespoons chili powder
- 1 1/2 tablespoons cumin
- 1 1/2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/8 to 1/4 teaspoon cayenne pepper (less makes a more mild seasoning, more takes the spice up a notch)
INSTRUCTIONS:
- Seasoning: Combine all the ingredients, blending well, and store in an airtight container.
- If you’re using chicken parts (I like to make this with leg and thigh quarters), skin them first. Put your chicken in either a large, heavy-bottomed saucepan, or in your slow cooker.
- Mix together the chicken broth and the taco seasoning, and pour the mixture over the chicken. If you’re cooking this on the stove top, simply cover the pot, put it over low heat, and let it simmer for about 1 1/2 hours. If you’re using a slow cooker, set the pot on Low, and leave it for 6 to 8 hours.
- With either method, when the chicken is done, use two forks to tear it into largish shreds. If you’ve used bone-in chicken parts, this is the time to remove the bones, as well. If you’ve cooked this on the stove top, most of the liquid will have cooked away, but if you’ve used a slow cooker, there will be quite a lot of liquid, so turn the pot up to High, leave the cover off, and let the liquid cook down. Stir the chicken back into the reduced seasoning liquid, and it’s ready to serve.
TIP:
- Don’t know what to do with your taco filling? Use for Cheesy Bowls and Taco Shells , Taco Salad, and Taco Omelet.
