Old El Paso Slow Cooker Seasoning – Chipotle Chicken
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Directions
For food safety and quality, follow the cooking directions. YOU WILL NEED: 2 Lb boneless skinless chicken breasts 1 packet Chipotle Chicken Slow Cooker Seasoning Mix 1 medium onion, sliced 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce 1. Place chicken breasts in 4- to 5-quart slow cooker. 2. Sprinkle seasoning over chicken. Add onion and enchilada sauce. 3. Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until chicken is very tender. 4. Remove chicken to cutting board; shred with 2 forks. Return to cooker; stir. Serve as desired. Refrigerate leftovers. Electric Pressure Cooker Directions: Place chicken breasts, seasoning, onion and enchilada sauce in inner pot of 5-quart electric pressure cooker. Lock lid. Cook on high pressure 40 minutes. When done, turn off cooker and use quick pressure release. Shred chicken as directed in step 4 above.
Nutrition Facts
Serving Size: 2.5 g
Servings per Container: About 9
| Number Of Servings | About 9 |
| Serving Sizes |
1.0 Teaspoon 2.5 Gram |
| Serving Size Full Txt | 1 Teaspoon (2.5g) |
| Energy | 10 |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 180 mg |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugars | 0 g |
| Added Sugars | 0 g |
| Protein | 0 g |
| Daily Percent Of Added Sugars | 0 |
Ingredients
Corn Starch, Garlic*, Salt, Onion*, Cumin, Paprika, Chili Pepper, Spice, Chipotle Pepper*, Contains 2% or Less of: Citric Acid, Vegetable Oil (Canola and/or High Oleic Soybean Oil), Silicon Dioxide (Anticaking Agent), Natural Smoke Flavor, Red Chili Pepper, Ethoxyquin (Preservative). *Dried.Distributor
UPC
00046000110042