In truth, I didn’t need to create a menu. My husband and I could’ve been fine with takeout or a simple dinner of sorts. However, I wanted to make Tapas Monday. It had been weeks since I had a kitchen in which I could cook a real meal and was aching to work with ingredients. So, knowing my day was a bit full, I decided to make a base of the menu in the crockpot. Set and forget would be perfect on this full-scheduled day.
The bad news is that I almost forgot to start the cooking. Wrapped up with my other projects, I put Tapas Monday in the back of my mind. The good news is that I now know that this dish can be cooked at low or high heat with good results (like most crockpot recipes).
What I liked about this chicken, besides its simplicity, is that it had a definite southwest taste to its flavors without being overwhelming. Want to top it with more salsa? Go for it! Looking to add some sweetness? Try adding some diced pineapple on the chicken before serving. Plus, this chicken works well as a filling for burritos, quesadillas, or tacos, as well as nachos. Serve it how is best for you.
- 1-1/2 lbs. boneless chicken breast
- 1 cup water
- 1 cube chicken bouillon
- 1 cup salsa
- 1 Tb. garlic powder
- 1 tsp. cayenne powder
- 1 tsp. cumin
- 2 tsp. oregano
- 1 tsp. salt
- Cut chicken breasts into 3-inch cubes; place in large crockpot.
- Add water, bouillon, and salsa.
- Cover and cook on high for 4 hours.
- Using a ladle, remove excess liquids so that there is more chicken than liquid.
- Shred chicken, using two forks.
- Add garlic powder, cayenne, cumin, oregano, and salt; stir.
- Cover, turn heat to low, and cook for an additional hour.
- Serve hot with tortillas, tortilla chips, or vehicle of your choice.
- Can be cooked on low for 8 hours instead of on high for 4 hours.
