With the holiday weekend quickly approaching one would think we would be well stocked in the food department, prepared for BBQs and gatherings of various kinds, but one would be decidedly wrong. And it would seem that this state has existed in my kitchen for a couple weeks now. Due to unpleasant health conditions this past week, I have been unable to come up with very many - or any really - new culinary experiments. So I thought I'd share with you one that came about a little over a week ago when, believe it or not, my pantry was actually even less well stocked then it is now. It uses a few staples from the seasoning cabinet, one from the pantry (the last tomato product standing), a couple essentials I keep in the freezer, and a new product that I had bought on a whim. So I imagine that most of this will likely be easy to access around your kitchen as well since my staple foods aren't terribly unique.
What we have here today is also, in part, a result of my husband's ongoing requests for some way to make chicken based tacos. They are not pictured as tacos because, as I have said, our pantry was pretty bare and we had white rice on hand. It was delightful with white rice and I can only imagine its conversion to "finger food" by way of soft taco shells would only equally as good. I'd like to note that I labelled it as "Southwest Inspired" chicken because that is the flavor base I drew from, but was not particularly loyal to when it came down to it. You can adjust seasonings to find a truer flavor as you go if you would like, but we were pleased with the balance that this combination produced. This really is a quick recipe, it actually only took me about 5 minutes to throw together before work in the morning, and that is a great base for its appeal in the stress reduction category. It also works well with people with different tastes since it can be enhanced in so many different ways depending on what you top it with to serve, making it more hands on for those who like to play around with their food and more appealing to the picky eaters among us. All in all, how can you go wrong? Check it out:
3-4 boneless skinless chicken breasts
1 can of petite diced tomatoes
½ bag of frozen corn
½ tsp oregano
½ tsp cumin
½ tsp cayenne pepper
½ tsp paprika
salt & pepper
1 tbsp dried minced onion
1 can of petite diced tomatoes
½ bag of frozen corn
½ tsp oregano
½ tsp cumin
½ tsp cayenne pepper
½ tsp paprika
salt & pepper
1 tbsp dried minced onion
1 container of garlic Philly cooking cream
Hardware: Slow Cooker
1. Spray the inside of the slow cooker with non-stick spray and add the chicken in a single layer.
2. Top evenly with the diced tomatoes, all of the spices, and the dried minced onion. Spread the cooking cream over the top in a layer with consistent depth.
3. Cover and cook on low for 8 hours.
4. Shred the chicken with forks and mix well. Heat the frozen corn in microwave before draining and mixing in if serving right away, or add the still frozen corn to the pot about 40 min before serving.
1. Spray the inside of the slow cooker with non-stick spray and add the chicken in a single layer.
2. Top evenly with the diced tomatoes, all of the spices, and the dried minced onion. Spread the cooking cream over the top in a layer with consistent depth.
3. Cover and cook on low for 8 hours.
4. Shred the chicken with forks and mix well. Heat the frozen corn in microwave before draining and mixing in if serving right away, or add the still frozen corn to the pot about 40 min before serving.
Serve over prepared white rice or as a taco base. Top with sour cream, shredded cheese, diced tomatoes, black olives, hot sauce, etc., as desired. Enjoy!
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