Easy Enchilada Shredded Chicken

*10 Ing. or Fewer *Quick to Prep *Gluten-Free–Optional
Makes 10–14 servings
Prep. Time: 5 minutes Cooking Time: 5–6 hours Ideal slow-cooker size: 3- or 5-qt.
Needed at Time of Preparation:
5–6 lbs. boneless, skinless chicken breast
14½-oz. can petite diced tomatoes
1 medium onion, chopped
8 oz. red enchilada sauce *choose a gluten-free brand if you’re making this recipe gluten-free
½ tsp. salt
½ tsp. chili powder
½ tsp. basil
½ tsp. garlic powder

“¼ tsp. pepper
Preparation Instructions:
1.   Place all ingredients in a gallon-sized freezer bag and smoosh around until everything is mixed and coated.
2.   Remove as much air as possible and seal bag.
3.   Label the bag with the information below, then freeze.
TIP: If 10–14 servings are just too much for you, either split the recipe between 2–4 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
Information for Freezer Bag:
Makes 10–14 servings
Cooking Time: 5–6 hours Ideal slow-cooker size: 3- or 5-qt.
Needed at Time of Serving:
A dollop of plain yoghurt and a sprinkle of fresh cilantro, optional
Serving suggestion: Serve over salad, brown rice, quinoa, sweet potatoes, or nachos or in soft corn tortillas.

1.   Thaw bag completely for 24–48 hours or more.
2.   Empty contents of freezer bag into the crock and spread out evenly.
3.   Cover and cook at least for 5–6 hours.
4.   Remove chicken and shred it between two forks. Place the shredded chicken back in the crock and stir to mix in the juices.
5.   Serve with the yoghurt and cilantro, if desired, in one of the suggested ways.

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