Fresh & Spicy Shredded Chicken
The slow cooking allows the flavours of the cilantro and chili pepper to permeate the meat; Who needs to marinate? This chicken has a fresh, spicy taste without being too hot for those with more sensitive taste buds. What are you waiting for? Give it a try.
If you have ideas on how to use this chicken and vegetable cocktail, please share them in the comments below.
Fresh & Spicy Shredded Chicken
Prep:
20 minutes
Cook:
6 hours (low)
Yield: 10 servings 4 servings (prepared in a 6.5 quart slow cooker)
- 2 finely chopped chili peppers (seeds and ribs removed)
- 1⁄4 cups minced cilantro
- 4 cups sliced bell peppers (4 medium)
- 3 lbs skinless, boneless chicken thighs
- 1 1⁄2 cups thinly sliced red onion (2 medium)
- 3⁄5 cups lime juice
- 5 cloves minced garlic
- 2 tbsp Worcestershire sauce
- 3 tsp brown sugar
Place the onions and chicken into the slow cooker.
Whisk the lime juice, garlic, Worcestershire sauce, brown sugar, chili peppers and cilantro in a bowl, then pour over the chicken.
Cook on low for 6 hours.
Change the setting to high, and stir in the peppers. Cover and cook for about 30 minutes (until the peppers are easily punctured with a fork). If you prefer, you can place the peppers on top of all the other ingredients and cook them for the whole 6 hours, they just get a little softer.
Transfer the chicken thighs to a bowl, remove the bones and shred the meat using two forks.
Using a slotted spoon, add the onions and peppers to the chicken and stir together. Add just enough sauce to keep the chicken moist.
