So once upon a time, I made a New Year’s Resolution to execute 1 new recipe each week. I was going 20 weeks strong, and then fell off the wagon. I’m hoping to eventually make up for lost time (ending the year with a solid 52 new recipes), so I’m going hop back on my horse and give it a go. First meal back…a 2 for 1! Salsa and Chicken Tacos!
Who doesn’t envy The Pioneer Woman? Who can’t stop drooling over her every creation? I sometimes get intimidated by her recipes, as she has a full kitchen and much more skill than I do, so I opted for what seemed to be a simple option. Salsa! Who doesn’t like salsa? [no, seriously, who doesn’t like salsa? I've never met a non-salsa lover. I doubt they exist].
A little chopping…
A little can opening… [I can only imagine how much better this would taste with fresh garden tomatoes!]
A little blending…
Boom! More than enough salsa. WAY more than enough…[it took a solid two weeks to finish and I was eating it everyday!]
On to the tacos.
The temperature has averaged right around 90 nearly every day for the past 6 weeks. [I'm not complaining, simply stating the facts]. Our apartment doesn’t have a strong air conditioner unit, and I’m pretty sure Dan ripped off some of the insulation to our oven. Which means…no turning on the oven because we will roast, and die. Solution: the Crock Pot! Cool and simple.
Gather the ingredients.
Dump them in.
Boom! Juicy chicken you can easily shred apart and plop into your authentic corn tortilla [and lettuce leaf] and top with avocados and tomatoes.
Verdict: Salsa – amazing Chicken – perfect. Great combination and the perfect summer meal.
Level: Suer simple
Make Again: You know it! I might pulse the salsa a little less so it isn’t as thin next time, I like a few more chunks. I would also thrown in fresh tomatoes.
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice
Note: this is a very large batch. [She is not kidding, it is a very large batch!] Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.
Slow Cooker Chili Chicken Taco Ingredients
2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)
Slow Cooker Chili Chicken Taco Directions
In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.