Shredded Mexican Chicken

Every time I make this, I am always surprised all over again at how delicious this chicken is.  It truly is maximum flavor with minimal effort.  I mean, like, five minutes of effort.  The crock pot does all the work for you.

If you want to have Mexican for dinner, this chicken is a super short cut.  This can be the filling for your tacos or burritos, or the topping for your nachos.  Add this to a bed of lettuce for a Mexican salad, or add some cheese and this can be the filling for a delicious quesadilla.  You could even put this on a bun and have a Mexican chicken sandwich.  Last night, I had this for dinner mixed with Spanish rice and black beans.  The options are endless!

Ingredients:

1.5 - 2 lbs boneless, skinless chicken breast

20 oz salsa of your choice
Optional:  Taco Seasoning

Pour enough salsa into your slow cooker to cover the bottom.

Now place your chickens on top of the salsa...

Then add more salsa and stir around til chicken is covered.

Now allow the chicken to cook on low for 7-8 hours, or on high for 4.  Here's what it looks like after it's done:

Can't really tell much, but wait!  Get a couple of forks and start pulling the chicken apart.  It should shred very easily, and will look like THIS:

Perfect-o!  At this point, give it a taste. You can sprinkle in some taco seasoning if you'd like - totally up to you.  And now you're ready to use this chicken any way you want.  It really is super easy and good.  I hope you'll try it!

Oven Fried Potatoes

Here is a quick and easy side dish that requires minimal ingredients.  And if your name is Rachel and you don't like onions, you can leave em out, no problem!

Note:  As written, this recipe makes one BIG serving, or two small servings.  You can easily double or triple if you're feeding a crowd.

Ingredients:

1 large Yukon Gold potato
1/4 large Vidalia onion
Olive oil, to taste
Optional seasonings to taste, such as Ranch seasoning, dried parsley, garlic powder, seasoned salt, black pepper

Preheat oven to 375.  Prepare cookie sheet by covering with aluminum foil and spraying generously with nonstick cooking spray.  Now thinly slice your potato.

And thinly slice your onion.

Arrange potato slices in a single layer on cookie sheet.

Now lightly drizzle with olive oil.  Then give it a brush so that the oil evenly coats potatoes.

Now sprinkle with seasoning of your choice.  I'm using Ranch and some black pepper.

Now layer the thinly sliced onions over the seasoned potatoes.  Feel free to dab the onions with some olive oil.  It'll just help them to crisp a little...crispier.  Sprinkle on a little more seasoning on top of the onion.

Now pop in oven for 30 minutes, or until lightly browned.

While they're hot go ahead and sprinkle with plenty of salt (I used Seasoned Salt).  I also added a sprinkle of dried parsley at this point.

And there you have it!  Serve with ketchup.  Makes an excellent, simple side for just about anything.

Enjoy!