Sunday, May 1, 2016

Count Down to Cinco de Mayo: Crock Pot Chile-Chicken


Need a meat dish that if versatile and extremely flavorful?  Try this recipe for Crock Pot Chile-Chicken.  The chicken is shredded after it is cooked and you can use it for tacos, burritos, sandwiches, sliders, enchiladas, let it cool and use on salads.  The possibilities are endless.

This recipe is very easy and budget friendly.  Just takes 1 1/4 pounds of chicken breasts and sprinkle some taco seasoning over them.  Add a can of green chilies and pour some enchilada sauce over the breasts.



Cover and cook on low.  When the meat is cooked remove from the crock pot and shred with two forks.  Place the meat back in the crock pot and stir in the sauce until well coated.







I made some chicken tacos with the meat for dinner.   The leftovers I had, I heated up slightly and made some sliders.   Everything tasted delicious and had a wonderful southwestern flavor.


Crock Pot Chile-Chicken

Ingredients:

1 1/4 pounds boneless, skinless chicken breasts
1 envelope  taco seasoning mix
1can (4.5 oz)  chopped green chiles
1 cup  enchilada sauce

Directions:
1. Spray 3- to 4-quart crock pot with cooking spray. Place chicken breasts in crock pot.


Sprinkle with half of the taco seasoning.  Turn the chicken breasts and sprinkle with remaining taco seasoning.    Scatter  green chiles over the breasts. Pour  enchilada sauce over the breasts.
2. Cover and cook on Low for 6 to 7 hours.
3. Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker.  Cover and cook on Low for 15 minutes.
4.  Chicken is ready for use in tacos, enchiladas, burritos, salads, sandwiches, etc.







3 comments:

  1. This looks very tasty!
    I too made some slow cooker chicken today...going to use the leftover for some wraps for tomorrow lunch. Thanks for sharing, Geraldine!

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  2. It looks so tasty! I love chicken! Thank you so much for sharing, Geraldine!

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  3. Looks quite flavorful! This would be a hit in my house…yum!

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