Q: Why did the chicken cross the basketball court?
A: He heard the referee calling fowls.
I’m not sure where this recipe originated. A few of my Facebook friends save recipes to their walls and this one kept showing up in my newsfeed. It sounded really good.
Yes. Good it is. And really easy.
Just toss chicken breasts into the cooker with vegetables, taco seasoning and salsa. Six hours later all you need to do is shred the chicken, mix in some sour cream and serve as tacos or rolled tortillas with your favorite toppings.
The sliced jalapeños you see in the photos are homemade. The recipe is unbelievably easy and yields the most amazing pickled jalapeños you could imagine. I’ll share it soon.
2 lbs chicken breasts, boneless and skinless
1 cup salsa
1 cup petite diced canned tomatoes
2 Tbs taco seasoning
1 cup onions, diced
1/2 cup celery diced
1/2 cup carrots, shredded or thinly sliced
3 Tbs sour cream
Taco shells and flour tortillas, to serve
Toppings such as cilantro, chopped tomatoes, sliced jalapeños, shredded lettuce, shredded cheddar
1. Place the chicken in a slow cooker. Sprinkle taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture.
2. Cook on low for 6 to 8 hours. (The meat is cooked when it can be shredded). When ready to serve, use two forks to shred the chicken. Stir in the sour cream.
Brisbane based band MTNS released their debut EP, “Salvage”, last month. It’s all very good, moody electronica. The title track is the standout for me.
“Put your feet back on the ground
and just start walking”