When my dear friend Julia a.k.a. @ask_mamamoe from AskMamaMOE.com shared with me how much her family enjoyed this recipe and how EASY it was to prepare, I got it into my head hat I just HAD to try it. I prepared it for dinner tonight for the first time and it was SO EASY that I just HAD to get to the computer and share it as a blog post ASAP!!!!
INGREDIENTS:
Chicken:
- 4-5 boneless, skinless chicken breasts
- jar of salsa (500-650 ml)
‘Trimmings’ (to serve with):
- your favourite tortillas ( corn, flour, whole wheat, any size…you decide!)
- corn niblets
- black beans
- guacamole
- shredded cheese ( in our case we used vegan cheese as it is not kosher to combine milk and meat together)
METHOD:
- Place chicken breasts into slow cooker
- Pour salsa over the chicken
- Cook on high for 4 hours (or low for 8 hours)
- When cooked, shred / pull apart using two forks
- Stir the shredded chicken into the sauce
- Serve with the ‘trimmings’ of your choice ( suggestions above)
- Can be enjoyed served over rice with trimmings (toppings) or rolled into a tortilla with trimmings to form an enchilada
- Another idea:
- Fill tortillas as desired
- Roll into enchiladas
- Top with cheese and bake until melted
ENJOY!
Tanya
