- 2lbs chicken breasts
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper + shake red pepper flakes
- juice of 1/2 lime
- For the Ranchero Sauce
- 1 Tablespoon extra virgin olive oil
- 1 large shallot or 1/2 onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1/4 teaspoon (or more) cayenne pepper
- 4 cups chicken broth
- 15oz can crushed tomatoes
- 1/3 cup chopped fresh cilantro
- For the Ranchero Sauce: Heat olive oil in a large, deep skillet (10-12″) over medium-high heat. Add shallot, bell pepper, and jalapeno pepper, season with salt and pepper, then saute until vegetables are tender, 5 minutes. Add garlic, cumin, and cayenne pepper then saute for 1 more minute. Add chicken broth and crushed tomatoes then turn heat to high to bring liquid to a boil. Reduce heat slightly then boil, stirring often, until sauce reduces by half (3 cups,) about 20 minutes. (A splatter screen is very helpful, especially near the end.) Taste then add salt and pepper if necessary, and then stir in fresh cilantro.
- To a large, 5-6 quart crock pot, add the chicken broth, salt, pepper, red pepper flakes, lime juice, chicken breasts and 2 cups Rancher Sauce. Cover and cook on low for 5 hours then shred chicken and place back in the juices to cook on low for 1 more hour. Scoop chicken into a storage container then mix with remaining Ranchero Sauce. Use chicken as filling for tacos, enchiladas, nachos, or tostadas.
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