Barbara is hosting a Crockpot festival at her cooking blog. Here is my contribution. This has to be my favorite Crockpot recipe of all time. So versatile, very forgiving and sure to satisfy any and all Mexican food cravings that arise! Being from South Texas, these cravings seem to come upon me with keen regularity. Be sure to stop by Barbara's on Thursday!
You can use this chicken to make soft tacos, crunchy tacos, enchiladas, burritos or just put it on top of a bunch of greens for a quick taco salad.
*Spicy Shredded Chicken
8-10 boneless, skinless chicken thighs (or 5-6 breast halves)
3/4 C. enchilada sauce
1/4 to 1/2 C. salsa
2 tsp. cumin
1 Tbl. cilantro
chili powder (to taste)
Place chicken in crockpot and cover with the rest of the ingredients. Cook on Low for 8 hours. The chicken will shred on it's own as it cooks. You might have to stir it once or twice to "break it up". *It is only as spicy as you want it to be!
As I have mentioned before, my kids are fairly picky but they love this chicken in a flour tortilla or on taco chips... Husband and I eat it on a salad. I should add that for our family of six, the recipe above will stretch for 3 or 4 meals (maybe 2 dinners and 2 lunches). We'll have tacos for dinner, tostadas or nachos for lunch with the left overs on a salad or tucked into an enchilada casserole. Above is my variation of the original recipe that I will list below should anyone find it more appetizing:
8-10 chicken thighs (skinless)
1 (6 oz.) can tomato paste
1 (1.5 oz.) packet dry enchilada mix
1 C. water
1/2 C. shredded monterrey jack or cheddar cheese
Place chicken in crockpot. Mix tomato paste, enchilada powder and water in a separate bowl and pour over chicken. Cook on low for 8 hours. Turn to High and stir in cheese. If sauce is too thick, add more water. Serve in a shallow dish garnished with olives, sour cream and onions on top.