Description
A rich, creamy slow-cooked shredded chicken made with crushed tomatoes, herbs, and cream cheese—effortless, comforting, and perfect for sandwiches, tacos, bowls, and meal prep.
Ingredients
200 g crushed tomatoes (1/2 can)
2 Tbsp chipotle sauce (optional)
1 Tbsp mixed herbs
1 tsp salt
2 tsp brown sugar
1 kg chicken breast
250 g cream cheese, cut into chunks
To Serve:
Buns
Coleslaw
Cheese slices
Spring onion
Instructions
- Add crushed tomatoes, chipotle sauce, mixed herbs, salt, and brown sugar to the slow cooker. Stir to combine.
- Place chicken breasts in the slow cooker and coat with the sauce.
- Add cream cheese chunks on top of the chicken, ensuring they do not touch the sides.
- Cook on high for 4 hours or low for 7 hours.
- Once cooked, shred chicken in the slow cooker with two forks. Mix until the cream cheese melts into a smooth, creamy sauce.
- Serve on toasted buns with coleslaw, cheese slices, and spring onions.
Notes
Swap chipotle sauce for BBQ sauce or omit for a mild version.
Add garlic powder, smoked paprika, or cumin for deeper flavor.
Stir in corn or black beans for a Southwest twist.
Use shredded chicken for tacos, quesadillas, nachos, or stuffed potatoes.
Top with jalapeños or pickles for extra tang.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg
