I thought I hit the jackpot as one day when I’m perusing Pinterest I find a recipe for a 2-ingredient Mexican Chicken. Salsa… check. Chicken… check. Walk away and let the slow cooker do it’s magic while I get to have fun with my boys and make a great meal in the process… double check.
I am probably border line pushing my family as often as I’ve made this dish, but it’s uber healthy and we love it!
So this week, I found a new recipe that sounded fantastic. I buy all the ingredients. I’m standing at the kitchen counter reading through cooking directions. And I think… This is crazy! The cook has me cooking in broth, dumping it out, and stirring together all the flavorful ingredients later. I’m using a slow cooker for cryin’ out loud! I don’t want to spend that much time messing with it.
Thus came my epiphany… why not skip steps and get busy making some good ol’ flavorful meat that can be adapted to several dishes?!
The chicken has just the right amount of zest to serve it over a bed of Mexican rice. Shredded this enchilada chicken is fabulous in pasta, plus makes the perfect base for enchiladas, burritos, or tacos.
It was such a simple and easy recipe that I doubled it and took dinner to a girlfriend. A double batch would also be perfect for leftovers or to pop in the freezer and use later. Oh, the possibilities are endless… and delicious! You’ve gotta try it!
- 4 boneless skinless chicken breasts
- 1 Tbsp. taco seasoning
- 3 oz. enchilada sauce
- Place chicken in slow cooker.
- Pour enchilada sauce over the top.
- Add taco seasoning.
- Cook on high for 4 hours or low for 6 hours.
- Once chicken is cooked through, using two forks, pull chicken apart until it is finely shredded.