February 20, 2011

Mexican Shredded Chicken

4c salsa (whatever type you have on hand)
6 boneless, skinless chicken breasts (frozen is ok)

  • Put 1/2 the salsa into your crockpot.
  • Place all the chicken on top of the salsa.
  • Pour the other 1/2 of the salsa over the chicken. 
  • Cook on low for 6-8hrs (I do it overnight).
  • Shred the chicken breasts into the salsa & mix well.

Use in burritos, tacos, on top of salads, use it to make nachos, mix with rice & black/pinto/red beans, top a pizza with it, throw into pita bread, mix with mayo for "mexican chicken salad" sandwiches, etc.

Enough to feed a family of 5-6 for 2-3 meals.

FYI: This time, I used my grilled corn salsa, which made this a bit less tomato-ish than normal. Its still good, but the corn loses some of its color overnight.

1 comment:

Sarah said...

I like a small dish of rice, then a scoop of this chicken, a scoop of black beans & a handful of cheese...topped with a bit of salsa & sour cream!