Cook 4-5 chicken breasts in crockpot on high for about 3 hours.
Shred chicken, drain juices and return chicken to crockpot.
Mix
8oz. Kraft Asian Sesame Dressing
1 packet Lipton onion soup
1/3 cup apricot preserves
Pour over chicken and store. Cook for 30 minutes on high.
Serve over hot rice and top with sesame seeds and green onions!
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Sunday, March 16, 2014
Tuesday, January 7, 2014
Crockpot Chicken Tacos
These are also a Pinterest find and they are just about as easy as it gets! These are the chicken tacos I made for Bunko as well.
Recipe from Tasty Kitchen
Serves: ~12 people
1 1oz Envelope Taco Seasoning (any brand, recipe suggests Old El Paso)
6 Boneless, Skinless Chicken Breasts, thawed (I think I usually do 3 large breasts).
1 16oz jar Salsa (any brand, recipe suggests Newman's Own or Pace)
Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
One of the greatest things I've learned on Pinterest is that you can shred chicken with your Kitchen Aid mixer! Just put the cooked chicken in the mixing bowl and turn the mixer on until the chicken is all shredded. Takes like 30 seconds, it's awesome!
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc.
Recipe from Tasty Kitchen
Serves: ~12 people
1 1oz Envelope Taco Seasoning (any brand, recipe suggests Old El Paso)
6 Boneless, Skinless Chicken Breasts, thawed (I think I usually do 3 large breasts).
1 16oz jar Salsa (any brand, recipe suggests Newman's Own or Pace)
Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
One of the greatest things I've learned on Pinterest is that you can shred chicken with your Kitchen Aid mixer! Just put the cooked chicken in the mixing bowl and turn the mixer on until the chicken is all shredded. Takes like 30 seconds, it's awesome!
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc.
Shredded Beef Tacos
I found this recipe on Pinterest from http://www.cookingclassy.com/2012/01/shredded-beef-tacos/, and they were super yummy and easy. These are the beef tacos I made for Bunko, for those that were there.
Shredded Beef Tacos
Ingredients
- 1 (2.5 lb) chuck roast
- 1 (14 oz) can beef broth
- 1 1/2 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 Tbsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp freshly cracked black pepper
- Juice of 1 lime
- Warmed corn tortillas or warmed fresh flour tortillas*
- Green or Iceburg lettuce, chopped
- Monterrey Jack or Cheddar cheese, shredded
- Guacamole or diced avocados
- Sour cream
- Fresh salsa
- Cilantro
- Freshly squeezed lime juice
- Hot sauce
Serve with
Directions
- In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.
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