Although I have been unable to post anything for awhile, it doesn’t mean I have quit cooking. In fact, due to my circumstances, my slow cooker is, if possible, even more important to me than it was before. And, seriously, I didn’t think I could love an inanimate object that much. lol
This recipe has proven to be a lifesaver. I have worked on it and tweaked it until I think I have it exactly the way we like it. It can be used as a filling for soft-shell tacos, enchiladas, empanadas, and even in a salad. If you use it as a filling for tacos, you may want to serve with a topping of guacamole, sour cream, salsa verde, chopped onions, and chopped cilantro.
- 4 boneless skinless chicken breasts
- 1 C chicken stock
- 2 C salsa verde (I use the Wal-Mart brand)
- 1 tsp cumin
- 1 tsp salt
- 1 tsp white pepper
- ¼ C minced onion
- ¼ C chopped cilantro
- Place chicken breasts in slow cooker.
- Pour salsa and chicken stock over chicken.
- Sprinkle cumin, salt, and pepper over mixture.
- Cook on LOW for 8 hours.
- At 7 hours, shred chicken with wooden spoon.
- Stir in onion and cilantro.
- Continue to cook remaining hour.
Music to Cook By . . .