Shredded Chicken for Tacos and Enchiladas
Ingredients
3-4 pounds Organic Free Range Chicken Breast, skinned and deboned
2 tablespoons Cold Pressed Olive Oil
2 tablespoons (plus more to season meat) Chili Powder
1 teaspoon Cayenne Pepper
2 tablespoons Cumin, ground
2 Bay leaves
1½ teaspoons Black Pepper, freshly ground
1½ teaspoons (plus more to season meat) Sea Salt
1-3 Jalapenos, seeded and chopped (optional)
28 ounces Salsa
2 cups (approximately) Chicken Broth
2 cups White Wine
Directions
1. Season meat with salt and chili powder
2. Oil a pan on high heat
3. Sear meat on both sides
4. Remove meat from pan and place in a Crockpot
5. Take wine and deglaze the pan
6. When finished, pour wine from pan over the meat
7. Add salsa, chili powder, cayenne, cumin, bay leaves, salt, pepper and jalapeno
8. Pour just enough broth (about 2 cups) to cover the meat
9. Put on lid
10. Cook on low 8-10 hours straight or cook on high 3 hours and simmer for 3-4 hours (or until tender) to save time
11. When done, shred with 2 forks
12. Return to liquid and adjust seasoning to taste
Option:
To use in enchiladas, or to thicken, create a slurry using 2 teaspoons of arrowroot to 1 tablespoon broth, wine or water. “Whisk” slurry until the lumps are gone and stir into crockpot.