I highly recommend this recipe if you have time to throw the ingredients together in the morning to make an effortless meal that night. Plus, when you serve it tons of extras - we had lettuce, cheddar cheese, black beans, guacamole, homemade salsa, and tortillas - it not only tastes great but it also looks like you worked a lot harder than you did!
Mexican Pulled Chicken
Taken from: Handle the Heat (great in burritos, tacos, quesadillas, etc)
- 1 1/2 tablespoons olive oil
- 1 onion, chopped
- 1 1/2 heaping teaspoons ground cumin
- 1 teaspoon chili powder
- salt and pepper
- 4 boneless, skinless chicken breasts (I used 1 1/2 pounds)
- 1 cup salsa (homemade is better but jarred is fine for a quick dinner!)
- 1 1/2 cups chicken stock
- 1/2 lime, juiced
-Add skillet mixture to slow cooker. Add chicken, salsa and the rest of the chicken stock. Cook on low for 6-8 hours.
-Shred chicken in slow cooker with two forks (it should be tender enough to easily shred). Continue cooking for 15 minutes or more or low. Add lime juice to chicken. Taste and adjust seasonings.
Week's Menu Plan
Monday: Grilled Mahi Mahi with Roasted Red Pepper Sauce and quinoa
Tuesday: Thai chicken soup
Wednesday: turkey mole
Thursday: Rice and Bean Casserole
Friday: Penne with Italian sausage & bell peppers
Saturday: ground beef wellington