Yesterday, I decided to venture out of my comfort zone and use my Crock Pot for the very first time. I'm happy to report that the results were beyond delicious, and borderline sinful (in my own humble opinion, of course). I think this is the beginning of a very wonderful friendship.
I made Crock Pot Chicken Tacos, using a recipe I found on Pintrest. Only three ingredients and almost NO work resulted in a juicy, flavorful shredded chicken that made some killer tacos!
Crock Pot Chicken Tacos
1 packet taco seasoning (I used McCormick brand)
1 (16oz) jar of salsa (I used Pace Picante Sauce)
5-6 boneless, skinless chicken breasts (I used frozen)
Dump all three ingredients into a crock pot, and stir to blend the salsa and seasoning together. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. If your chicken is frozen, like mine, 6 hours on low should be plenty. When it's done, the chicken should shred like a dream when stirred with two forks. Here's what it should look like:
The recipe I used said to serve on soft flour tortillas, but I'm a fan of corn tortillas, so that's what I used. I fried them up slightly in a pan of hot oil before folding them in half and setting them on a paper towel.
Serve with shredded lettuce, avocado, freshly grated cheese, sour cream and anything else you like on your tacos!
This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).
Black Beans
(Forgive me, this is hardly a recipe...)
1 can black beans (I used Bush brand)
A sprinkling of salt, garlic salt and garlic powder
A squeeze of lemon juice
ENJOY!
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