Don’t you just love easy recipes? I love the kind of recipe that I can always turn to when I just need a simple but delicious meal to feed a crowd or that makes extra to help make meals throughout the week easier. Well, this is my go-to recipe for simple but delicious shredded chicken. It is the easiest recipe I have, and one of the tastiest. Seriously! It is great the first night for shredded chicken tacos. Then, save leftovers for making my white chicken chili, taco salad, chicken burritos, quesadillas, or enchiladas. Sounds fantastic, huh? Well, it is my gift to you this afternoon. Oh, and did I mention it is easy and delicious??
Crockpot Shredded Fiesta Chicken
You will need:
- Your crockpot
- These Ingredients:
- 3 cups of your favorite salsa
- 1/2 cup coarsely chopped onion
- 1 TBS of Cumin
- 1 TBS of Minced Garlic
- 1 Large package of boneless, skinless chickenbreasts
- salt and pepper to taste
Steps:
- Coarsely chop a portion of an onion to equal about 1/2 cup. Put this in the bottom of your crockpot, followed by 1 Cup of your favorite salsa.
- Place the chicken breasts on top of the salsa and onions in the bottom of your crockpot.
- Top with cumin, garlic, and salt and pepper to taste.
- Add remaining 2 cups of salsa on top of chicken to coat well.
- Set your crockpot to cook on low for 6 hours or medium high for 4 hours.
- Shred your cooked chicken with all the cooking juices and salsa by using two forks or for a quick trick, use the beaters on your electric mixer or hand held mixer. Seriously. It only takes a few seconds that way.
- Make tacos with desired ingredients to top like cheese, beans, olives, tomatoes, guacamole, cilantro, or pickled onions. For our meal, I added black beans and guacamole on the side and then a new favorite side called “Beets and Sweets”. To make it, I roasted sweet potatoes, beets, and parsnip pieces in a little olive oil in the oven in a single layer at 375 degrees for about 20 minutes. Then topped it with a little goat cheese once plated. YUM!
- SAVOR the goodness.
