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Category: Hot
Prep Time: Cook Time: Total Time:
Slow cooker shredded taco meat ingredients:
2-3 chicken breasts
1 C chicken broth
Chili powder
Cayenne pepper
Black pepper
Garlic salt
Paprika
Using a slow cooker, place trimmed chicken breast in bowl. Figure 1/2 chicken breast per person with no leftovers or a bit more. Top off with 1 cup of chicken broth. I don’t have measurements on spices for you as the degree of spiciness will vary per person and household. Sprinkle chicken and broth with chili powder, cayenne pepper, pepper garlic salt and paprika. Cook on low for 4 hours.
At the 4 hour mark, remove lid and shred chicken. Using two forks, pull apart the meat or press down at an angle with the forks. Either method should work. Sprinkle again with chili powder, cayenne pepper and paprika. If you don’t want your meat super spicy then you should cover and cook for an additional 3-4 hours on low. If you are up for more spice, cover and cook for 2 hours on low. At the 2 hour mark sprinkle with the same 3 items again. Cover and cook for an additional hour on low, remove lid and sprinkle again. Cook for one final hour on low. You should cook the meat for a total of 7-8 hours on low.
Taco bite ingredients:
1 pkg wonton wrappers
Shredded taco meat
Cheese, shredded
Lettuce, shredded
Jalapeno slices, diced
Sour cream
Tomatoes, diced
Preheat oven to 350. Let wonton wrappers warm up to room temperature. Cold wrappers break easily, so it’s best to remove them from the fridge while you are cooking your meat. This will give them ample time to warm up. Spray a mini muffin pan with oil. Place one wonton wrapper in each muffin cup. Form the wrappers into such a way that they will make a cup or at the very least the corners won’t collapse in. When your entire pan is lined with wrappers, spray again with oil. Bake for 7-10 minutes or until golden and crisp.
While your wrappers are baking, shred lettuce, dice jalapeno slices and tomatoes. Divide all ingredients into separate bowls. I would have topped off a portion of the taco bites with tomatoes.
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SPICY SHREDDED TACO BITES - Easy
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Category: Hot
Prep Time: Cook Time: Total Time:
Slow cooker shredded taco meat ingredients:
2-3 chicken breasts
1 C chicken broth
Chili powder
Cayenne pepper
Black pepper
Garlic salt
Paprika
Using a slow cooker, place trimmed chicken breast in bowl. Figure 1/2 chicken breast per person with no leftovers or a bit more. Top off with 1 cup of chicken broth. I don’t have measurements on spices for you as the degree of spiciness will vary per person and household. Sprinkle chicken and broth with chili powder, cayenne pepper, pepper garlic salt and paprika. Cook on low for 4 hours.
At the 4 hour mark, remove lid and shred chicken. Using two forks, pull apart the meat or press down at an angle with the forks. Either method should work. Sprinkle again with chili powder, cayenne pepper and paprika. If you don’t want your meat super spicy then you should cover and cook for an additional 3-4 hours on low. If you are up for more spice, cover and cook for 2 hours on low. At the 2 hour mark sprinkle with the same 3 items again. Cover and cook for an additional hour on low, remove lid and sprinkle again. Cook for one final hour on low. You should cook the meat for a total of 7-8 hours on low.
Taco bite ingredients:
1 pkg wonton wrappers
Shredded taco meat
Cheese, shredded
Lettuce, shredded
Jalapeno slices, diced
Sour cream
Tomatoes, diced
Preheat oven to 350. Let wonton wrappers warm up to room temperature. Cold wrappers break easily, so it’s best to remove them from the fridge while you are cooking your meat. This will give them ample time to warm up. Spray a mini muffin pan with oil. Place one wonton wrapper in each muffin cup. Form the wrappers into such a way that they will make a cup or at the very least the corners won’t collapse in. When your entire pan is lined with wrappers, spray again with oil. Bake for 7-10 minutes or until golden and crisp.
While your wrappers are baking, shred lettuce, dice jalapeno slices and tomatoes. Divide all ingredients into separate bowls. I would have topped off a portion of the taco bites with tomatoes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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