Slow Cooker Chicken Tacos

Slow cookers are great. They are probably one of my favourite kitchen utensils, because you can make just about anything in them. If you don’t believe me, you should check out A Year of Slow Cooking. This blog is hilarious! Stephanie tries to make absolutely anything in the slow cooker, and I mean anything! I decided to try and make something a little more conventional – slow cooker pulled chicken tacos. They turned out so well, I would make them again tomorrow!

For the liquid base, I used fresh cherry tomatoes from the farmer’s market. These are so sweet and tasty, I love them!

I put them at the base of my slowcooker and mashed them with a potato masher. Be careful, this makes a huge mess!

I diced some onions and red peppers to add to the tomatoes, and used a seasoning base of dried chili powder and salt and pepper. That’s it. Seriously. I threw in the chicken and let it cook for 8 hrs.

Here’s what it looked like before It cooked down.

Ta da! I “shredded” the chicken and let it sit in its juices for a bit.

Super easy meal for a weeknight. It was good that the mass amounts of leftovers I made disappeared the next day when Justin ate them all! 🙂

Jacquie’s Pulled Slow Cooker Chicken Tacos

3 boneless, skinless chicken breasts

10 cherry tomatoes, crushed

1 whole sweet bell pepper

1 medium onion

3 tablespoons chili powder

a pinch each of salt and pepper

Crush cherry tomatoes, using a potato masher, at the bottom of your slow cooker. Dice onions and peppers, add to tomatoes. Cut chicken into chunks, add to slow cooker. Sprinkle ingredients with chili powder, salt and pepper. Mix to coat well. Cover and let cook for 8 hrs on low.

After 8 hrs, uncover and “pull” chicken using two forks. Cover again, turning slow cooker to “keep warm”, and let chicken re-absorb the juices at the bottom. Serve in a whole wheat tortilla, covered in your favourite cheese, and smothered with guacamole and sour cream. Yum!


Aussie Chicken

I’m taking a sick day today because my throat is all scratchy and I feel like I will soon loose my voice. Blah, stupid March… But it’s ok because it gives me a chance to catch up on my blogging!

Oh Aussie Chicken… I think I’ve found another one of those recipes that I will add to my repertoire of awesome, delicious recipes! It’s basically honey mustard chicken, with some tasty extras…

I used local Alberta honey. Now I have to say this about honey: I normally have an intense hatred for the substance. It’s sticky, sickeningly sweet, it’s got a goopy texture. All around, I’ve never found honey appealing. This may also have stemmed from working in a tea house for two years, where, if you drop a teaspoon of honey on any work surface, a half hour later its in your hair and on the bottom of your shoe… I digress… This honey is worth the sticky goopy mess! It’s tasty and sweet, but not too sweet. Its also not pasteurized, leaving tasty little honey kernels in the silky liquid. I like this honey, enough so to get over my intense dislike for the stuff, and to use it in this delicious recipe!

This is what the base looked like before I whisked it. It’s equal parts mustard and honey, to 1/2 a part mayonnaise. I also sprinkled a bit of garlic in there for added flavor. hmm, garlic…

Tada! Whisked, perfect sauce. Make sure to make a lot. You’ll want leftovers.

We embellished on the recipe a bit, and added bacon and mushrooms to the chicken. Trust me, the extra effort is worth it.

First things first! Spray your chicken pan. Then lay the chicken down in thin strips, and add a layer of sauce.

Then cover it with strips of Bacon.

Then cover it with mushrooms.

Then sprinkle it with cheese.

Then add even more sauce! hmm!

Bake for a half hour – 45 mins on 350. Serve right away!

Hmm, was this ever good? Wow. I think I’ll make it again this week!

Jacquie’s Aussie Chicken (Courtesy of Frugal Girl)

4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness (I just sliced mine in half to make cutlets)
2 teaspoons seasoning salt

Sauce (I halve the sauce, but if you really love honey mustard, you might not want to halve it!)
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes

6 slices bacon, cut in half
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

2. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

3. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside. Saute the mushrooms in the same skillet until tender; set aside.

4. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear (if you use thin cutlets, they’ll already be cooked through, so you just need to bake them for 5 minutes, or until the cheese is melted). Serve with the reserved honey mustard sauce.

We used the leftover sauce as salad dressing. Whoa. I think I need to go and make some more right about now…