Shredded Chicken from Crockpot
Ingredients3 Large Fresh (not frozen) Chicken Breasts
1 Large Can Swansons chicken broth or 4 cups of your fav homemade Chicken Stock (what I use)
2 tbsp Cumin
2 tbsp Chili Powder
1 tsp salt
1 tsp pepper
Directions
Place soup into crockpot. Add all seasoning. Stir. Add Chicken Breasts
Cook on low 4-5 hours
Remove. Using 2 forks shred chicken
Great for soft tacos, nachos. We Use leftovers for a chicken sandwhich the next day!
For Tacos: it is great with small flour tortillas! I put a taco bar out with little bowls of each of the following:
Sour Cream
Chopped Onion
Fresh washed and chopped Cilantro
Sliced Olives
Lettuce
Diced Tomatoes
Valentina (or other choice hot sauce)
Shredded Monterey Jack Cheese
Some flaming white cheese dip (recipe below)
Flaming White Cheese Dip
Ingredients
1 pound White American Cheese ( I find at the deli counter and have slice)
1 can of Sliced Jalapenos
1/2 cup of milk
1/8 cup of water
Directions
Place cheese, water and milk in saucepan. Turn on low to medium. Dump the liquid from small can of jalepenos into pan. Dice up 3 slices (or a few more if you want spicier) and add to pan. Keep stirring and turn down temp if needed. You dont want the bottom of dip to scald. Once melted enjoy! Great for dip or nachos!
Will soon post recipe for homemade pinto beans and refried beans!!
