 |
Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 6 |
|
I found this on the Six Sisters' Stuff blog and they linked it from Your Home Based Mom. This is a versatile Mexican chicken dish that can be served on a salad with black beans and avacado, in quesadillas or over tortilla chips, taco style. It is a sweeter dish as apposed to being spicy. I've also included the OAMC/freezer instructions. Ingredients:
5 chicken breasts |
1/2 cup salsa (i used medium heat salsa) |
1 tablespoon cumin |
1/2 cup brown sugar (more or less to taste) |
1 (4 ounce) can diced green chilies |
6 ounces sprite (1/2 can) |
tortilla, chopped tomatoes, sour cream, shredded lettuce, black beans, etc., for serving |
Directions:
1. Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water, if desired.
2. If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
3. Serve with taco fixings or as suggested in the recipe description.
4. OAMC/Freezer Instructions:
5. Once it is all cooked and shredded, pour into a freezer gallon-sized ziploc bag. Freeze flat. When you are ready to use it, quickly reheat it (either in a crock pot or even a microwave!). It works best if you let it thaw in your fridge for about 24 hours before reheating it.
|
|