This is a great recipe for a cold day, and when you don't really feel like "cooking." I call this crockpottin' it! You throw it in, and the crock pot does it for you. This is handy for someone that doesn't have a lot of time, or perhaps a single parent. It's cheap and easy to make, plus, it freezes great!
Depending on the size of your brood:
3-4 skinless chicken breasts, or more! (Pork can also be substituted; that would be either a pork roast or pork chops)
Onion - 1/2 or 1 whole one depending on your taste
3-4 cloves of garlic, chopped
Green Chili enchilada sauce
4 - 8oz of diced green chilies (spicy or mild)
4 - 8oz of jalapenos with the juice (for the daring!)
Spices: cumin, paprika, garlic powder, garlic salt, onion powder, chili powder
Toss all of the above into the crock pot. Can be put on low for all day cooking, or high for 4-6 hours. If you don't have a crock pot, you can use a dutch oven or a deep sauce pan. Cook over low-medium heat for 3-4 hours. The meat should be shred easily and be very moist when it is done. It almost melts in your mouth!
If you want more of a soup/chili, add a little corn starch to thicken the sauce. Add cut up corn tortilla strips (brush with oil and fry or bake if you want them more crispy), and serve on top. Cheese and sour cream make an excellent addition. If you want more of a taco or burrito, leave as is and you can use the mixture for stuffing and a sauce to serve over.
This recipe can be mild or spicy, depending on your taste. I prefer spicy, so I make it on the spicier side.
Mouth watering yet?
Enjoy!
~The Nonconformist Cook
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