Shredded Chicken with Tomatoes, Chilies & Manzanillas

I love shredded chicken. I love tomatoes. I love green chilies. I love manzanilla olives aka Spanish olives that have those little pimentos in the middle. This is a heavenly concoction that works for me and my husband, and is a double winner because it can go in the crock pot, which is great if you need to be gone for the day for whatever plethora of reasons, or, as we did earlier this week, it's just too hot to be over the stove or dealing with the oven.

I originally served it over rice, and then today used it for taco salad. Both times it was excellent, and if we don't use the rest tomorrow-ish, I'll freeze it for a quick and tasty dinner down the line.

Very easy recipe, depending on your spice level preference, cook accordingly.  I used medium enchilada sauce and some cayenne, if that’s too hot for you, go mild, or not hot enough, go hotter, but beware if you’re serving it to a crowd or to children if it’s too hot…you can always add heat, but you can very rarely take it away.
Happy cooking!!

 

Slow Cooker Shredded Chicken with Tomatoes, Chilies & Manzanillas

Ingredients

• 3.5-4 lbs raw chicken breasts
• Salt, Pepper, Garlic Powder, Onion Powder, Parsley, Cumin
• 1-2 Tbsp Olive Oil

• 1 packet taco seasoning
• 1 28 oz can petite diced tomatoes
• 1 28 oz can crushed tomatoes
• Note: I did not have this, so I used a regular 15 oz. can of crushed tomatoes, obviously this makes it less tomato-ey.  I was very happy with my results and will continue doing this moving forward.  Modify as you please.
• 1 8 oz can Los Mochis Enchilada Sauce: Medium
• 1 6 oz can tomato paste
• 2 8 oz cans of whole green chilies
• 1 yellow or white onion, diced
• 1 3 oz jar (or about 30 olives) Manzanilla/Spanish Olives, left whole (if you want to chop them you can, I really liked them whole as they are so small anyway)
• Cayenne Pepper

Directions

Makes about 20 - 1 cup servings:
This can be cooked stove top or crock pot, I did crock pot.

1. Place your chicken in the bottom of your crock pot, overlapping as little as possible. Season the chicken as indicated with the spices above followed by sprinkling with the olive oil.
2. Now you can mix everything in a bowl first, however because it will be cooking for so long, I just layer it, stirring a bit in the beginning and then let it combine stirring a little further down the cooking road, your choice.
3. Layer the petite tomatoes, crushed tomatoes, taco seasoning, enchilada sauce, onions and tomato paste. The tomato paste, I mix and incorporate in so it’s not just one lump. Next add the chilies, whole, then with two butter knives, chop them into chunks, which will also incorporate them into the liquid/sauce. You could use diced green chilies if you prefer, all I had were the whole chilies, and I really liked the way the larger chunks worked out. If you want to add additional cumin or cayenne pepper, do so now.  Stir gently to combine everything.
4. I cooked it on high for 5-6 hours, but if you prefer low cook on low 7 - 8 hours. Chicken is ready when it shreds easily (you can do this with tongs and a fork, or two forks.)
5. Add the Spanish olives, mix, and return to heat for 30-60 minutes. If you want more olives, double the volume. If you get too much liquid, you may need to spoon some out, I did not have to do this though and was very happy with the results.

Serve over rice, in tacos, burritos, enchiladas, chips, taco salad or anything else that comes to mind.  Garnish with cilantro, shredded cheese, sour cream and lime wedges.