PDF Setting up my menu this week, I knew that I had a package of thin sliced chicken breast that I needed to use. Also knowing that the weather forecast called for brutally hot temperatures, and still dealing with my very own “Hell’s Kitchen”, I really wanted to use the crockpot. I used my old friend Google and found the most ridiculously easy recipe I have ever seen in my life. It called for a jar of salsa and a package of chicken breast, tossed into the crock pot and cooked on low. And while I usually eschew jarred anything, there is one condiment that I almost never make myself and that’s simple salsa. In our supermarket there is a refrigerated salsa that they stock in the produce department. It’s always 2 for $5 and it’s so delicious that I really find it hard to make it homemade. It’s called La Mexicana and it’s so fresh and delicious that people don’t believe me when I say I didn’t make it myself. You’re welcome.
I decided that we’d make this a sort of “deconstructed chicken taco salad”.
You’ll need:
- 1 package of chicken breasts (I used thin sliced, there were about 6-7 cutlets)
- Approximately 24 oz. of salsa (jarred or home made), as long as you have enough liquid to cover the chicken, you’re good to go.
- 2 ripe avocados
- 2 small tomatoes
- 1 small sweet onion
- 1 lemon
- 1 head of iceberg lettuce, shredded
- sourcream
I put half of a container of salsa on the bottom of the crock pot, added the chicken and poured the rest of the salsa over the top. I thought that it didn’t look like enough, so I used half of another container as well.
I set the crock pot on low, timed it for 6 hours and forgot about it. That’s a lie right there. I can’t forget anything that’s cooking for six hours, so every so often I would check on it to make sure it wasn’t drying out. It didn’t, I could have forgotten about it. Again, lying… you might be able to forget about it. Me? not so much.
When the chicken is done, turn off the crock pot and let it sit.
There is a lot of controversy in guacamole. Personally, I think however you like it is the right way to make it, but I will say that I was taught to make guacamole as well as margaritas in quite possibly the best Mexican restaurant on the planet; El Mariachi in Rockville Centre, NY. So, mine’s good. That’s all I’m saying. *Disclaimer, that was 173 years ago, I have no idea if the same people own it today as I live 3 million miles from there and as such, have no idea if it’s still good. My friend Jill might chime in in the comments though, so look there.
Hi Jill! :heart:
Cut and peel the avocados (here’s a great tutorial) and mash with a fork. Chunky is good, don’t get hung up on it being completely smooth. Dice the onion and tomato, and lightly toss it in, squeeze the lemon on top and toss once more.
Transfer the chicken and liquid to a glass dish and shred the chicken with two forks right in the bowl.
On each plate, put a pile of lettuce, spoon some chicken and liquid over the lettuce, spoon guacamole and sour cream onto plate and eat. So easy, so delicious.
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