Okay, dump chicken sounds horrible, I know…BUT I have to tell you how simple and fabulous this chicken is! Three ingredients! That’s it! And literally all you do is dump them in the slow cooker, turn it on and go about your day. The majority of dinner is done when you get home and you have wonderfully moist (sorry Anna) and delicious southwest chicken. How easy is that?
You take fresh or frozen chicken (I buy my chicken in large quantities, divide it up and freeze it), a jar of your favorite salsa and some homemade taco seasoning and dump it all in your slow cooker.
Once it is done cooking, you take two forks and shred the chicken. Or if you are like me and the sound of forks scrapping against glass or metal is worse than nails on a chalkboard, you put it in your stand mixer and let the paddle attachment shred it for you!
Seriously though, I can’t stand the sound of utensils scrapping against a plate, teeth, glass or metal. If it were healthy and cost effective, my family would eat with plastic utensils at every meal. I spend most of my meals cringing. Anyone else have this problem or am I the only weird one?
Anyway, back to the chicken. I use this recipe for pretty much every Mexican/Southwest meal I make. We made tacos with it this night but I have made burritos, enchiladas, tostada’s, copycat southwest egg rolls and salads with it. If you want you can add corn and black beans for the last half hour of cooking and make it a meal over brown rice or quinoa! Kind of like a burrito bowl! The options are endless!
I usually divide the mixture up and freeze half to use another time.
Don’t be afraid to experiment with different types of salsa. If you prefer peach or mango salsa, use it! It’s actually very tasty. Prefer more spice? Add hot salsa. Like it green? Add salsa verde! You get the picture, taylor it however your family wants!