| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Vegetarian | Chicken, Sandwiches, Spices/etc., Vegetarian | 20 | Servings |
INGREDIENTS
| 4 | lb | Skinless boneless chicken |
| breast | ||
| 2 | Chopped tomatoes | |
| 2 | Onions, chopped | |
| 1 | c | Water*, optional |
| 1/2 | t | Chili powder |
| 1 | t | Salt, or to taste |
| 1 | t | Freshly ground black pepper |
| 1 | c | Catsup |
| 1/2 | c | Cider vinegar |
| 1/3 | c | Worcestershire sauce |
| 4 | Garlic, minced | |
| 1/8 | t | Tabasco® sauce |
INSTRUCTIONS
1999 Add water if it seems too dry. Combine all ingredients in a crockpot. Cover and cook on low heat for 5 to 6 hours or on high 2 to 3 hours. Watch carefully the last hour to make sure that it is not sticking. Shred chicken with forks and mix. Mixture should be very thick. Serve on hamburger buns with mustard. Posted to MM-Recipes Digest V4 #5 by rfalconmoors@juno.com on Jan 23,
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Nutrition (calculated from recipe ingredients)
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Calories: 71
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 14.6mg
Sodium: 595.1mg
Potassium: 264.8mg
Carbohydrates: 6.7g
Fiber: <1g
Sugar: 4.4g
Protein: 7.7g