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!

Chicken Taco Soup

Hello there!  I hope you are enjoying this wonderful fall weather as much as I am.  Sunday in Nashville the high was only around 70, and there was not a cloud in the sky.  It was a beautiful second day of Fall.  To celebrate the season, I made some Chicken Taco Soup with the help of my trusty Crock Pot.  This one requires very little prep-time and minimal chopping and dicing.  This recipe makes a TON, but this soup is so healthy and delicious,  I don't think you'll mind having leftovers for a few days!

Chicken Taco Soup

1 sweet onion, chopped
1 jalapeno, diced (optional)
2 cloves garlic, diced
1 15 oz can black beans
1 15 oz can chili beans
2 cans rotel
1 15 oz can corn, drained ( I used half white shoepeg, half yellow)
1 12-oz beer (or sub chicken broth)
1.5-2 lb boneless skinless chicken breast
2-3 Tbsp taco seasoning, to taste
Garnish:  Tortilla chips, light shredded cheddar, light sour cream, hot sauce

Combine all ingredients except chicken in Crock Pot.  Then add the chicken breasts last, and make sure they are covered.

Cover and cook on low for 5-6 hours.  Remove chicken and, using two forks, shred.

Add shredded chicken back into soup, and stir to combine.

At this point, you will want to check the seasonings.  I added an additional Tbsp of taco seasoning here.  Cook on low 1-2 more hours.  Garnish with chips, cheese, sour cream, and hot sauce.

Makes 8-10 servings.  Enjoy!

Loaded Baked Potato Soup

Hello from Nashville!  Today a rain-soaked morning turned into one of those perfect early fall days that I've been waiting for all summer.  A high of only 75?  I'll take it!  It's been a great day to watch the Vols win and eat some Loaded Baked Potato Soup from the crock pot!  This is a lightened-up version of a traditional potato soup.  I know, it doesn't look light, does it?  But check me out...

Traditional Potato Soup:  Creamy consistency and flavor from cream, butter, and/or evaporated milk.  Piled high with cheddar, bacon, and sour cream.  High fat, high calorie, you get the idea.

My Version:  Flavor from onion, garlic, and replacing water with low cal but flavorful chicken broth.  Creamy consistency from using Yukon gold potatoes rather than russet, from mashing potatoes using a hand masher, and from using fat free half and half.  Garnished with center cut lean bacon, a sprinkle of low fat cheddar, low fat sour cream, and chives.

Try it!  You'll never believe it's figure-friendly!

Loaded Baked Potato Soup

4 lbs potatoes (I used Yukon gold)

1 large onion 

3 cloves garlic

28 oz chicken broth

2 cups half and half (I used fat free)

salt and pepper, to taste

Peel and dice potatoes and add to slow cooker.  Top with diced onion and garlic.  

Add chicken broth.  The broth will not quite cover the potatoes.  Add salt and pepper.  Cook on low for 7-8 hours or high for 4 hours.  

Mash potatoes with hand masher (not completely - you still want some potato chunks in there).

Then add half and half.

Cook another 20 minutes or until heated through.  Serve, topped with crumbled bacon, chives, shredded cheddar, and sour cream.  I served with Jalapeno Cheddar Corn Muffins.  Enjoy!

This recipe is adapted from thecountrycook.com.  Serves 8.