Southwestern Shredded Chicken

*10 Ing. or Fewer *Quick to Prep *Gluten-Free
Hope Comerford, Clinton Township, MI
Makes 4 servings
Prep. Time: 8–10 minutes Cooking Time: 5–6 hours Ideal slow-cooker size: 3-qt.
Needed at Time of Preparation:
1½ lbs. boneless, skinless chicken breast
1 Tbsp. chili powder
2 tsp. garlic powder
1 tsp. cumin
1 tsp. onion powder
½ tsp. kosher salt
¼ tsp. pepper
1 medium onion, chopped
14½-oz. can diced tomatoes
4-oz. can diced green chiles
Preparation Instructions:

  1. Place all ingredients into 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.
    Information for Freezer Bag:
    Makes 4 servings
    Cooking Time: 5–6 hours Ideal slow-cooker size: 3-qt.
    Needed at Time of Cooking:
    ½ cup nonfat Greek yoghurt
    optional toppings: lettuce, shredded cheese, Greek yoghurt, and salsa
    “Serving Suggestions: Serve this over brown rice or quinoa topped with some shredded lettuce, shredded cheese, and fresh salsa.


  1. Thaw bag completely for 24–48 hours or more.
  2. Empty contents of freezer bag into the crock and spread out.
  3. Cover and cook at least for 5–6 hours.
  4. Turn your slow cooker to Warm. Remove the chicken and shred it between 2 forks.
  5. Slowly whisk in the nonfat Greek yoghurt with the juices in the crock. Replace the chicken in the crock and stir to mix in the juices.

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