Shredded Chicken

Shredded Chicken
Servings: 8 Prep 5 mins Slow Cook 6 hrs to 8 hrs Cook 3 mins Bake 350°F 3 mins Stand 10 mins


  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cup Dr Pepper soda
  • 1 8 ounce can tomato sauce
  • 2 chipotle peppers in adobo, seeded and diced
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 8 slices white cheddar or pepper Jack
  • 8 soft egg buns
  • Pickle slices
  • Sliced red onion (optional)

Make It

1. Place chicken in a 4- to 5-quart slow cooker. Season with oregano and cumin. In a bowl, stir together soda, tomato sauce and chipotles. Pour into slow cooker, cover and cook on HIGH for 6 hours or LOW for 8 hours.

2. Heat oven to 350 degrees . Remove chicken to a bowl and pour liquid from slow cooker into a saucepan. In a small bowl, blend sugar, cornstarch and salt. Stir into a saucepan along with vinegar. Place over medium-high heat and bring to a boil.

3. Reduce heat to medium and simmer 3 minutes, until thickened and clear. Shred chicken with 2 forks. Pour sauce over chicken and stir to combine. Let stand, covered, for 10 minutes.

4. Make sandwiches: Place a slice of cheese on each roll. Bake at 350 degrees for 2 to 3 minutes or until cheese melts. Divide chicken among rolls. Add pickle slices and, if desired, red onion.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 474, Fat, total (g): 15, chol. (mg): 152, sat. fat (g): 6, carb. (g): 38, fiber (g): 2, pro. (g): 46, sodium (mg): 858, Percent Daily Values are based on a 2,000 calorie diet.