Chicken Tacos for the Game this weekend! Chicken breasts slow-cooked in salsa with black olives, red onions and pickled jalapenos until its so tender you can easily shred it with a fork. You can use it for tacos, rice bowls, enchiladas, burritos, quesadillas and nachos. Ingredients 2 cups (16 ounces) salsa 1 can (6 ounces) large black olives, sliced 1/4 cup diced red onion 2 cloves garlic, minced 1 - 2 tablespoons diced pickled jalapeno or 1 fresh, optional (omit if using a hot salsa) 1 teaspoon white wine vinegar 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano, crushed between fingertips 1 cup finely shredded cheddar or monterey jack (or a mix), plus more for serving 1 cup corn, optional 1 pound boneless, skinless chicken breasts coarse salt and fresh black pepper For Serving: 1 cup dried rice, cooked or taco shells or both! sour cream, for serving diced avocado, for serving shredded lettuce, for serving Instructions Add the salsa, 1/4 cup water, olives, onions, garlic, jalapeno, vinegar, chile powder, cumin, oregano and corn, if using, to a 3 - 5 quart crock pot set on high. Mix well. Cut the chicken breasts in half and season well with salt and pepper. Nestle them in the sauce. Cook on high 3 - 4 hours or low 5 - 6. Remove the chicken breasts to a cutting board and shred or chop into bite-sized pieces. Taste and season the sauce with salt and pepper if needed. Mix the chicken back into the sauce with the cheese. If the sauce is watery - cook with the lid off for 15 minutes or so to evaporate some of it off. Serve over cooked rice with extra cheese, sour cream and/or avocado. Or make tacos with your favorite fixings. source: cinnamonspiceandeverythingnice
Posted on: Wed, 29 Jan 2014 13:49:20 +0000
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