Mexican

Shredded Chicken in The Slow Cooker With Tomatoes Okra and Corn is for Dinner.

Shredded Chicken in The Slow Cooker With Tomatoes Okra and Corn takes 5 minutes to prepare.

Shredded Chicken in The Slow Cooker With Tomatoes Okra and Corn takes 240 minutes to cook.

Shredded Chicken in The Slow Cooker With Tomatoes Okra and Corn makes 8 servings.

The ingredients for Shredded Chicken in The Slow Cooker With Tomatoes Okra and Corn are:

2 Lbs (32oz) Sanderson Farms Boneless or Bone-in Breast Skinless Chicken Breast
1 14.5oz (114g) Can of Tomatoes Okra and Corn
1/4 Tbsp. Sabor Latino Sazon or other Complete Seasoning
1+1/2 Cups Water

1 Crock Pot - Slow Cooker
You want to cook chicken until it falls apart for ease in shredding.

Here is how you make Shredded Chicken in The Slow Cooker With Tomatoes Okra and Corn:

In crock-pot "Slow Cooker" place breasts in bone side down or if boneless breast side up. Add 1 1/2 Cups of water, then seasoning(s). Place lid on pot and cook on High for 4 Hours meat should just fall off the bone and or fall apart when you stick a fork into it.In separate container microwave or heat on stove-top 1 can of Tomatoes, Okra and Corn until hot. Place shredded chicken in a casserole dish or bowl and pour tomato, okra, corn over top and serve*.Suggested Optional sides that go great would be rice, wide egg noodles, or baked potato.Serving Size: Makes 8 Servings 4.537 OZ ServingsNumber of Servings: 8Recipe submitted by SparkPeople user LOSINGDREA.

The nutritional information for Shredded Chicken in The Slow Cooker With Tomatoes Okra and Corn is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 139.7

• Total Fat: 1.5 g
• Cholesterol: 65.0 mg
• Sodium: 269.8 mg
• Total Carbs: 4.4 g
• Dietary Fiber: 0.0 g
• Protein: 26.9 g

Shredded Chicken in The Slow Cooker With Tomatoes Okra and Corn is Mexican cuisine.

The dietary needs meet for Shredded Chicken in The Slow Cooker With Tomatoes Okra and Corn is Low Fat