That was a long title. I could have just said chicken tacos or slow cooker chicken. Oh well. My oven has been on the fritz so I've turned to recipes for my slow cooker.
Substitutions:
You can use any combination of chicken, I just happen to have boneless skinless thighs and a breast
This can also be done in a pressure cooker on high for 15 minutes
If you don't like pineapple but still want the sweetness, just use 1/2 cup pineapple juice instead
I made tacos with the chicken but you could put this on a salad, or just buy taco shells.
Step 1: Combine chicken, salsa, pineapple, jalapeño and red onions in crock pot.
Step 2: Cook on high for 4-5 hours.
Step 3: Remove chicken and shred. Place back into crock pot with sauce and stir.
Step 4: Rub outside of tortilla with olive oil to coat and place on baking sheet oil-side down. Fill half tortilla with chicken and cheese.
Step 5: Bake at 425 for 6-7 minutes and then flip. Bake other side for 5-6 minutes or until golden brown.
Makes 8-10 servings
Ingredients
Slow cooker chicken:
3 lbs chicken breasts and/or thighs
1 jar xochitl asada verde salsa
3/4 cup chopped pineapple
1 Tbsp minced jalapeño
1 cup sliced red onion
Tacos
Tortillas of choice
Cheese of choice
Guacamole
Directions
Step 1: Combine chicken, salsa, pineapple, jalapeño and red onions in crock pot.
Step 2: Cook on high for 4-5 hours.
Step 3: Remove chicken and shred. Place back into crock pot with sauce and stir.
Step 4: Rub outside of tortilla with olive oil to coat and place on baking sheet oil-side down. Fill half tortilla with chicken and cheese.
Step 5: Bake at 425 for 6-7 minutes and then flip. Bake other side for 5-6 minutes or until golden brown.
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