This chicken can be kept as a whole chicken breast or shredded to make tacos, enchiladas,on nachos, or my favorite quesadillias . It has a GREAT flavor and you can add how much hot you desire. I make this all the time. It also freezes well if you make a large amount. I love this stuff …..
- 1 – 16oz jar of your favorite salsa ( fresh salsa can be used but the flavor isnt as strong )
- 1 – package of taco seasoning (mild or hot )
- 2 limes juiced
- 3 tablespoons of fresh chopped cilantro – ( add jalapenos too if you like spicy )
- 3 boneless, skinless chicken breasts
- Thats it !!!
- Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine.
- Add the chicken breasts to the bottom, and coat with the salsa mixture.
- Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. Or, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks put back in the crock pot juices and stir. Leave on warm for 20 minutes then serve or leave whole and enjoy it with Mexican rice !!
In the fall my addiction to everything Apple, Cinnamon, Pumpkin, and Sweet Potato is evident in my kitchen. I recently made pork chops in my crock pot (which Ive only done once before) and was extremely pleased with the results …. and the taste. So for all my fellow fall lovers and harvest color food enthusiasts I recommend you try this …. not only is it very simple its also deliciousness without a messy kitchen 🙂
- 4 to 6 medium to thick pork chops (I prefer boneless)
- 2 Tablespoons of Olive Oil
- 2 to 3 Green Granny Apples
- 1/2 cup Raisins
- 3 medium to large sweet potatoes
- 1/3 cup brown sugar (light or dark)
- 1/2 cup water (apple juice or cider can be used as well)
- dash of Cinnamon
- dash of Nutmeg
- dash of ground Clove (optional)
- Few pats of Butter
- Turn on your Crock to either low for 6hrs or high for 4hrs
- Put the olive oil in a large skillet, on medium to high heat sear the pork chops on both sides to seal in the juice and keep them tender.
- Place pork chops in the bottom of the Crock Pot.
- Peel and chop apples into cubes or slices.
- Peel and chop sweet potatoes into thick wedges or large cubes.(they should be thick so they stay a little firm and not turn to mush)
- In a small bowl mix water(or juice) with the brown sugar and dash of spices. (you may add more water or spices if you would like)
- Toss apples and potatoes and raisins in a bowl with the sugar mixture and pour over pork chops.
- Throw a few pats of butter on top of the apples and potatoes once in the pot, and sprinkle additional spices and salt and pepper if you prefer. (which I do)
Put the lid on and forget about it until its time to eat 🙂
So every once in awhile I get tired of cooking and eating the same damn things over and over. I hadn’t made a brisket in quite some time, so I thought it sounded good. That delicious pink meat with those mouth watering veggies….. yum. The Irish love to make this all the time, the Americans seem to only make it around St. Patty’s day. (guilty) But I sometimes will make it when I remember how good it is, and how easy it is to make. Here is my easy crock pot recipe ……..
- Between 5-7 lb Brisket
- 2 cups of water
- 5-6 carrots
- 3-4 big potatoes
- 1 medium onion
- 1 small head of cabbage
- 3 tbsp of butter
- salt and pepper
- Set the crock pot to High if you want it done in 5-6hrs, or low if you want it ready in 8-10hrs.
- Poor the water in the bottom, and add inch chopped carrots.
- If the brisket has the small pickling spice pack then add half of that now.
- Place the brisket on top of the carrots. (I had to cut my brisket in half to fit in my pot)
- Cut up the potatoes in nice big chunks and add around the brisket
- Chop up the onion and scatter on top
- Cut the cabbage into 5-6 big wedges and place on top.
- Now salt and pepper a little, throw the butter pats on top and if you have the spice pack sprinkle the last half on now.
- Close the lid and forget about it until its time to eat ….. Enjoy !!!!