Wednesday, June 27, 2012

tinga chicken: "slow cooker sundays"

slow cooker sunday's:
tinga chicken
3 hours cook time

chicken (i used 3 breasts)
24oz jar of salsa
1 packet taco seasoning
1 small onion
2 jalapeno
fresh cilantro

cut chicken breasts in half.  dice onion and jalapeno.  throw all ingredients into slow cooker and cook on low for 2 hours. 

after 2 hours, remove chicken and shred with 2 forks.  the chicken should almost be cooked all the way and should pull apart very easily.  cook for another 30 minutes to an hour depending on the chicken. i don't know if my slow cooker cooks extra fast but every time i use it to cook chicken it only takes 2-2 1/2 hours at the most.   
remove and serve when ready.

this chicken can be used for so many different meals.  we did chicken tacos.  i topped it with sour cream and fresh cilantro.  this recipe is super fast and easy and sooo yummy!


chicken enchiladas

large tortillas
shredded cheese (i used a mexican blend)
1 can enchilada sauce
toppings of your choice

place chicken in a line down the center of each tortilla.  spoon a small amount of enchilada sauce over chicken.  top with cheese.
  fold outter flaps of the tortilla to roll it up.  place upside down in dish so that the tortilla stays rolled.  once all tortillas are in the dish, pour remaining enchilada sauce over and top with cheese again.
bake in oven for 20-25 minutes on 375 degrees.

this meal is great for leftovers.  it takes no time and even though the chicken is considered "leftover," it really seems like a whole new meal.  i had to work monday evening so i was not able to be home for dinner.  i didn't have much time so, unfortunately, i was not able to make my own enchilada sauce like i wanted to. but, the can worked just fine and because of that, it took me maybe 10 minutes at the very most to prep this meal.  it was so easy to whip this meal together and have it ready and waiting for my husband when he got home, what a nice surprise :) 


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