Tuesday, February 4, 2014

Slow-Cooker Shredded Taco Chicken

What was with the Super Bowl? I didn't really care about either team, but I was really hoping that Peyton would come out and kick some you-know-what. The game was a big let-down for me. Oh well...

At least I have the Olympics to look forward to later this week, woop woop!! I'm slightly obsessed with the Olympics. I record and watch every single event, even those events that make me scratch my head and wonder how they became an Olympic sport (not mentioning anything specific here but we all know what I am talking about). Hopefully Team USA will have better luck than the Denver Broncos! 

Moving on...this recipe is fantastic (and healthy)! You could eat the chicken breasts whole, but I decided to shred them so I could use the chicken in multiple other dishes. We made burrito bowls, tacos, quesadillas, and I even used it in an enchilada quinoa bake that I will be sharing soon. I also think the chicken would be great in these baked chicken taquitos

Slow-Cooker Shredded Taco Chicken

2 - 15 oz. cans black beans, drained and rinsed
1 cup frozen corn
3/4 cup water
1 packet taco seasoning (or homemade)
5 boneless, skinless chicken breasts
1 - 14 oz. container pico de gallo or salsa (I used Rojo's medium pico de gallo)

Optional toppings: avocado/guacamole, salsa, shredded cheese, scallions, shredded lettuce, sour cream, tomatoes

Place the black beans, corn, water, and taco seasoning in the bottom of a slow-cooker. Stir to mix. Place the chicken breasts on top. Pour the salsa over the chicken. Cover and cook on low 4-6 hours, or until the chicken is cooked through and shreds easily.

Remove the chicken and shred with two forks. Return the chicken to the slow-cooker and toss to coat. Serve with toppings or use in tacos, burritos, quesadillas, enchiladas, or taquitos. 

Source: slightly adapted from Six Sisters

(Note: The photo was updated on 4.19.14)

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