Shredded Salsa Chicken Tacos

The crockpot is a wonderful invention that I use when I want to have an easy day of cooking. If used right, the meat is flavorful and moist. I used it make soups to roasts, but the recipe I used now was to make tacos, the remaining of the recipes doubles a soup, which I will post later on this week.

Tools:

Cutting Board
Knife
CrockPot
Mixing Bowl

Ingredients:

3 Large Chicken Breasts
3 Stocks Celery
1 Onion, 1/2 chopped into big chunks, 1/2 diced
8oz Salsa
2C Water
8oz Tomatillo Sauce(recipe follows)
3 Cloves Garlic, diced
8 to 10 Tortillas
Shredded Cheese(optional)
1 Bunch Cilantro, chopped finely
3 Limes
1Tbs Salt
1Tbs Pepper

Directions:

Place chicken, salsa, 1/2 chopped onion, chopped celery, water, tomatillo sauce, 1/4 of cilantro, salt, pepper, and the juice of 1 lime in the crockpot. Then turn on crockpot on low or medium heat and cook for 4 to 6 hours. If you want it cooked faster, just put it on high and it will cut the time in half.  

Then take out the chicken and shred it and put it back into the crockpot for another 2 hours.

Use the remaining onion and cilantro diced, place into mixing bowl. Use the juice from the 2 remaining limes. Then mix together and set in refridgerator until ready for dinner.

The tomatillo sauce used in the recipe above is really simple and easy to make.

Tools:

Food Processor
Cutting Board
Knife
Small Spoon

Ingredients:

5 or 6 Tomatillos
1 Jalapeno
1 Pabalano Pepper
1Tbs Canola Oil
1tsp Salt
1tsp Pepper
3 Cloves Garlic

Directions:

Peel and clean the tomatillos place into food processor. Cut in half and clean the seeds and membranes of both peppers and into the food processor. Add the salt, pepper, garlic, and oil. Blend until smooth. Taste and you can season to taste if needed.