Tucson Shredded Chicken Sandwich

"This is a yummy crockpot dish I came up with that tastes great and is so easy if you're having a group over. I serve it with homemade potato salad and baked beans."
 
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Ready In:
6hrs 20mins
Ingredients:
9
Serves:
6-8
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ingredients

  • 1 12 lbs cooked chicken (I use the Rotisserie type you buy in the super markets)
  • 1 (1 ounce) package taco seasoning
  • 1 (14 1/2 ounce) can chicken broth
  • 1 (4 -8 ounce) can green chilies
  • 12 medium onion, diced (or more if you like)
  • 1 teaspoon ground cumin
  • 12 teaspoon chili powder
  • chopped fresh cilantro (optional)
  • chopped jalapeno pepper (optional)
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directions

  • Mix chicken taco seasoning and chicken broth in crockpot.
  • Add chicken and shred.
  • Add remaining ingredients and mix well.
  • Set cooker on low and cook 6 hours.
  • Serve on a toasted bun with a slice of your favorite cheese.

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Reviews

  1. I think that your idea was fanastic... but this recipe just did nothing for myself, or my family.
     
  2. I just have to comment that there is a place in Arizona called Tucson and there is no reason to assume the writer "meant Tuscan" and make rude comments. Do a little checking before making a comment like that, as there are other options. I think the recipe is a nice base and can be "tweaked" to fit many different tastes, to include lowering the sodium.
     
  3. This was a great basic recipe. I never use commercial taco seasoning since I found the Zaar. The salt issue has averted through the use of #4292, with some homemade tweaks, and using chicken 'stock' instead of commercial broth. It makes a big difference. I see no reason to get downright RUDE in the comments. Criticism is supposed to be used to learn from, not to discourage. ;) I had to super-size this recipe for a church crowd. I used uncooked chicken pieces and the same cooking times. I think it worked better this way, as to not over cook. Thanks for the recipe Judikins. :)
     
  4. I substituted low sodium chicken broth and found the recipe is still very salty. Good basic flavors, more Mexican in taste. I will try it again with unseasoned chicken breast and low sodium chicken broth.
     
  5. Ugg, this was too salty to eat even on bread.
     
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RECIPE SUBMITTED BY

I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.
 
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