Wednesday, January 4, 2012

Crockpot Chicken Tacos

You all know that Mexican is my favorite cuisine. I have never had a Mexican dish I didn’t like. This is a simple dish, made in the slow cooker. It’s easy to freeze too which is nice because then you have supper almost ready on nights you don’t feel like cooking. I sometimes double up this recipe too so that I have plenty left over to freeze. You can this mix for taco’s and then use what’s left for enchiladas too. Double duty meals are the best! Want a triple duty meal? Use the shredded chicken meat to make nachos too!

One Year Ago: Divine Chocolate Pound Cake
Two Years Ago: Chili Con Carne

 What You Need:

1 whole chicken, cut into 6 pieces (2 breasts, 2 thighs and 2 drumsticks) Can use the wings too but they don’t give much meat so I always save them for stock.
1 (28 oz can) crushed tomatoes
1 can of water or chicken stock
¼ c taco seasoning
1 tbs chili powder
1 tbs garlic powder
1 tbs cumin
1 tsp cinnamon
½ tbs oregano
1 tbs cocoa powder
1 jalapeƱo split down the middle
1 lrg onion, diced
1 chipotles in adobo, minced

What To Do:

Leave the skin on the thighs and drummies, remove it from the breast. Place everything into the crockpot and cook on low for 8-10 hours or on high for 5-6 hours. Remove the chicken from the sauce. Toss the skin from the leg portions and shred the chicken. Strain the liquid from the slow cooker. Return the chicken back into the slow cooker with enough liquid to just keep the chicken moist. Serve the shredded chicken in warmed corn tortilla with shredded lettuce, tomatoes, cheese etc. Freezing Instructions: Since you're using a whole chicken, you'll get two to three meals out this. I take any chicken we didn't eat the first night and package it into freezer zip top bags or containers with a little bit of extra sauce. When you want taco again, remove from the freezer to thaw and just reheat. With the rest of the sauce, you can let it cool and freeze it to use later for making this recipe again, or you can bowl it down till it thickens a bit and use it for an enchilada sauce.

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