Ingredients
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1 - 1/2
-
1
-
-
1/4
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3/4
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-
-
-
-
-
-
-
-
-
Directions
After coming back from a long weekend away in Park City, Utah and no real plans for dinner, I was desperate for something quick and easy. Scouring my fridge and pantry I had some boneless skinless chicken thighs and some chunky salsa, so I threw them in my crock pot along with some spices and crossed my fingers.,What emerged was a delicious, juicy chicken which shredded wonderfully after a few hours of slow simmering and bonus my husband and daughter enjoyed it!,Last night we had them as tacos with all the fixins, and for my youngest, I served hers over rice. Today I was in the mood for a salad bowl like I often get at Chipotle. I simply added some tomatoes, corn, shredded cheese and avocado and it was wonderful. This filling can be used so many ways, and its too easy not to try. If you make it with chicken breast, you can reduce the cook time to about 2 to 3 hours on low. Use it however you like, tacos, salad, enchilada filling, anything I havent thought of please share!
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Steps
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1
Done
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Cover and Cook Low For 4 Hours When Cooked, Remove the Chicken and Set on a Large Plate; Shred With Two Forks Pour the Liquid Into a Bowl and Reserve, Then Place the Shredded Chicken Back Into the Crock Pot, Adjust Salt to Taste and Add Remaining 1/4 Tsp Cumin |
|
2
Done
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Pour 3/4 Cup of the Reserved Liquid Back Into the Crock Pot and Cover Until Ready to Serve. |
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3
Done
|
Makes About 2 3/4 Cups Chicken. |
