Go Back
Red Enchilada Shredded Chicken
Rachel Kim

Red Enchilada Shredded Chicken

This batch chicken cooks in a red chile sauce sturdy enough for enchiladas, tostadas or burrito bowls. Tomato paste gives the sauce body, while cider vinegar sharpens it after the long cook. Portion it with a little sauce so the meat stays ready to roll into tortillas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 1/2 lbs boneless skinless chicken breasts
  • 2 cans 10 oz each red enchilada sauce
  • 2 tbsp tomato paste
  • 1 tbsp ancho chile powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • 1 1/2 tsp kosher salt
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp apple cider vinegar

Method
 

  1. Arrange the chicken breasts in a 6-quart slow cooker.
  2. Whisk the enchilada sauce, tomato paste, ancho chile powder, cumin, garlic powder, salt and broth.
  3. Pour the sauce over the chicken, cover and cook on low until the thickest breast reaches 165°F, 4 to 5 hours.
  4. Move the chicken to a shallow bowl and shred it with two forks.
  5. Skim the sauce, stir in the cider vinegar and return the chicken to the cooker.
  6. Cook on high uncovered for 10 minutes, then cool or use the chicken with enough sauce to keep it moist.