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Thursday, November 18, 2010

Crock Pot Make Ahead Shredded Chicken and a Taco Recipe

The closer I get to the holidays, the harder it is to find time to cook.  Last March, we posted a recipe for make ahead meat mixture.  Read about it here
This is a make ahead meat my family likes even more.

Shredded Chicken
3 lbs chicken breasts, frozen
1 1/4 cup Italian salad dressing
1 Tbsp crushed or minced garlic
1-2 Tbsp lemon pepper, or crushed red pepper, or seasoned salt, or a combination, or your favorite seasonings (we like lemon pepper mixed with seasoned salt)
2 Tbsp lemon juice
1/4 cup of your favorite barbecue sauce

Place chicken in the crock pot. Cover with salad dressing, garlic, and lemon pepper. Cook on low for about 5 hours, until the chicken is cooked through, and shreds easily.

Shred chicken, and place back in the crock pot. Add lemon juice and bbq sauce. Cook for about 30 minutes more. Freeze in portion sizes handy for your family. A doubled recipe makes 7 2 cup baggies for the freezer.  When ready to use, thaw for quick tacos, enchiladas, quesadillas, nachos, sandwiches, or other chicken dishes.
Notes:  I always double this recipe.  It needs to cook for around an hour longer when doubled.  If using thawed chicken, cook for less time.

Here is the way we ate this chicken tonight.  This meal is a family favorite and I love it because everything can be done in advance, including the salsa.  It makes a quick meal for a busy night.

Chicken Tacos with Black Bean Salsa

Using hard taco shells, add make ahead chicken, top with black bean salsa, avocado, and sour cream.

1 15-ounce can black beans, rinsed
4 radishes, cut into small pieces
1/2 cup chopped fresh cilantro or parsley
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
salt and black pepper to taste
Combine; store in fridge for up to a week.

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