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Mexican Shredded Chicken with Jalapeno Dressing
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Description
Mexican style shredded chicken topped with a thick, creamy, spicy jalapeno dressing.
Ingredients
- FOR THE CHICKEN:
- 16 ounces, weight Chicken, Boneless, Skinless, Frozen
- 1-½ cup Tomatoes, Diced, Canned
- 1-½ cup Bell Peppers, Sliced (I Used A Frozen Pepper Medley)
- 2 Tablespoons Taco Seasoning
- ½ cups Green Chilis, Diced
- 1 cup Chicken Broth, Low-Sodium
- ½ teaspoons Salt
- Tortilla Shells, To Serve
- FOR THE DRESSING:
- 1 Tablespoon Jalapeno
- 2 Tablespoons Onion
- 1 clove Garlic
- ½ cups Mayonnaise, Reduced Fat
- ½ cups Milk, Non-fat
- ¼ cups Greek Yogurt, Plain, Non-fat
- Salt To Taste
Preparation
For the chicken:
Spray crockpot with cooking spray. Add chicken and the remaining ingredients (except tortillas) and then stir to combine. Cook on low for 7-9 hours or on high for 5-7 hours. About 1 hour before serving time, take 2 forks and pull the chicken apart. Stir again.
For the jalapeno dressing:
Place jalapeno, onion and garlic in a food processor. Process until chopped, if you don’t have them chopped already. In a bowl add mayonnaise, milk, yogurt, and jalapeno mixture. Mix together and add salt to taste.
Serve chicken on a tortilla shell and top with jalapeno dressing.
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