If you've been reading for a while (or a week), you know that tacos are the number one requested food around here. This recipe combines tacos and the crock pot, it's a match made in easy-dinner heaven.
These met with rave reviews from my two taste-testers, although Matt scoffed at my cheapo-crock pot and declared his much better. I am going to give his a try and see if it really is better with it's fancy digital timer and locking lid and auto-shutoff. I don't see why you wouldn't want a crock pot that has a lid that rattles when steam tries to escape so that you think there is an animal rampaging around your kitchen.
Colin even helped get them started around noon, by which I mean he didn't totally freak out when I put him in his chair in the kitchen so I could deal with raw chicken.
I hesitate to call this a recipe because it's so unbelievably easy.
Shredded Chicken Tacos
1 package chicken breasts (mine was about a pound)
8 ounce can tomato sauce
1 Tablespoon ground cumin
1 Tablespoon chili powder
Salt and Pepper
3 Chipotle peppers in adobo sauce (perhaps you have some leftover from Turkey Chili - I did!)
Put uncooked chicken breasts into crock pot.
Cover with remaining ingredients.
Cover and cook on high for 4 hours.
Using two forks, shred chicken.
Turn down to low and cook until ready to serve.
You could also leave it on low all day, but give it a few minutes to soak up the sauce after shredding before serving.
Serve it however you like. It would be delicious as part of a taco salad. I went with corn tortillas and our topping selection included: shredded lettuce, tomatoes, red onion, pickled jalapeno, avocado, cilantro, hot sauce, cheese and sour cream.
On the side I made a very simple black beans and rice dish. In a little canola oil over medium heat I sauteed one small onion, a chopped bell pepper and chopped jalapeno. I stirred in 2 cups of cooked brown rice, a can of black beans and an 8 ounce can of tomato sauce. Season to taste with cumin, chili powder and cayenne.