So I have had a Crock Pot for like three years now and I can probably count on one hand the amount of times that I have used it. On top of that, the things that I have made in my Crock Pot that actually turn out well are pretty slim too. Not that using a Crock Pot is hard or anything but I always tried to wing it and either didn’t use enough liquid or had too much liquid.
After being inspired from a Buzzfeed article I decided to give my Crock Pot another shot and I am happy to say that it actually came out amazing!
(I prepped this dish before I went to work in the morning at about 8am and came home from work at 6:30pm, and eventually ate dinner at around 8pm… just to give you my cooking time frame).
What you need: (For the chicken)
1 frozen chicken breasts
1/2 a white or sweet onion, chopped
2 medium sized tomatoes, chopped
2 cloves of garlic, minced
1/2 can or jar of salsa verde
Chicken stock/broth (enough to cover everything in your Crock Pot)
A generous amount of Adobo seasoning
Chili powder/chili flake to your own preference.
Steps: (For the Chicken)
1. Chuck it all in your Crock Pot and put on low all day (see above to see my timing.)
2. When you get home, take two forks and shred the chicken in the Crock Pot. Mix it around.
3. If there is too much liquid leave the lid off for some of it to dissolve. This is up to personal preference.
For everything else:
I went to my Whole Foods’ salad bar and filled a little container with cabbage, raddishes and jalepeno to top my tacos with. I also picked up some basic corn tortillas, an avocado.
At home I had some rice and a can of black beans so I cooked those up, combined them and sprinkled that combo with some Adobo. I served it with some Valentino hot sauce drizzled over because I like things spicy!