Our cookbook fundraiser has gone so well!! Many people are purchasing books as Christmas gifts and it is getting rave reviews from those already using it :). People have said that they love how the recipes are easy to follow and not too complicated. Today, and in the days to follow, I plan to post some sample recipes from the cookbook. Email me at firstname.lastname@example.org if you want one! This is one of my favorites from the "main dish" section of the book. Our family has already had it many times. Thanks to Jessie Daniels for adding this to the book!
Slow Cooker Mexican Style Chicken
(This chicken is best used as a filler for tacos, enchiladas, spicy chicken soup, or chimichangas… you get the idea)
This will make a good amount of chicken; serving size depends on what you want to do with it.
For tacos, this recipe will probably serve 4-6 people.
3 Boneless, skinless chicken breasts
1 can of Rotel tomatoes
1 package of taco seasoning (add more to taste if needed)
½ c chopped onion
½ can of enchilada sauce (red or green)
Throw all ingredients in a crock pot sprayed with non-stick spray and cook all day on low.
(If you want to throw it in at lunch, cook on high till supper).
Shred chicken in crock pot with two forks (should be really easy to shred). Let cook in juices till ready to use (at least 20 minutes to soak up the flavor). If there is too much liquid in the pot, cook on high without the lid for about 20 minutes to thicken up.
Can be cooked a day or two in advance if necessary.
Steak option: Instead of chicken breasts use 1-2 pounds of stew meat. Follow same directions.