SLOW COOKER SHREDDED CHICKEN FOR NACHOS, QUESADILAS, ENCHILADAS OR BURITTOS

SLOW COOKER SHREDDED CHICKEN
I was skeptical this would be good when I was making it but we all LOVED it!  So easy and yummy.  I had the bone-in chicken breast (was a really good buy).  Cooked in crock pot then took out and shredded and put back in juice and cooked for about another two hours.

4-6# boneless, skinless chicken thighs (frozen or fresh) - see my note above
1 T chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp oregano
1 (4 oz) can green chilies
1 can Rotel diced tomatoes with green chilies (undrained)
2 T lime juice (optional)

Place chicken in bottom of slow cooker.  Place remaining ingredients in slow cooker.  Cover and cook for 6-8 hours or high 3-4 hours.  Once cooked shred chicken with two forks.  Serve over tortilla chips and top with favorite toppings.  (see note above this chicken could be used for lots of different things)

Possible toppings:
shredded cheddar cheese
sliced jalapeno
olives
fresh chopped tomatoes
corn
black beans
salsa
sour cream
chopped spinach
refried breans

SALSA

• QUICK AND EASY BLENDER SALSA
• Scott really liked this.  I would have liked it better with mild.  So easy to make.  Fresh tomatoes work too.
• 
  
• 1- 14 oz can diced tomatoes (had a can with oregano and other spices)
• 1- 10 oz can orginal Rotel (prefer Mild)
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed (didn't add)
• juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

FRESH TOMATO SALSA

This is the salsa recipe Lisa likes to use.  She got it from allrecipes.

3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 tsp salt
2 tsp lime juice

In a bowl mix all together and chill 1 hour before serving.

NACHO DIP

FAMOUS QUESO DIP

Combine 2 cans (10 oz. each) ROTEL (use mild) and 1 package (2 lbs) VELVEETA, cubed, in a microwaveable bowl.

Microwave on high 5 min or until completely melted, stirring after 3 min.

CREAM CHEESE CHICKEN CHILI

Cream Cheese Chicken Chili
adapted from Tried and Tasty
(Printable Recipe)

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html
We liked this - very easy to put together.  Doesn't make lots - one little bowl left over.  Had it with a green salad and homemade bread.

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

TACO BAKE

TACO BAKE

We loved!  Great with spanish rice and green salad.  Used 8" springfoam pan.  Instead of salsa con queso I used: mixed 1# velveeta and 1 can mild rotel and microwaved 5 minute stirring every 1-2 minutes.

UPDATE: We also like with corn, chips and guac.  This is one of Scott's favorite dishes.

http://www.thecountrycook.net/2012/05/taco-bake.html

1 pound ground beef

1 packet taco seasoning

* water as called for on back of seasoning packet

3 large flour tortillas (8-inch size) (can crisp in oil first - we liked)

1/2 cup salsa con queso

1 1/2-2 cups shredded Mexican cheese blend (any kind of cheese is good or a mixture)

sour cream, optional

olives, optional

fresh tomatoes, optional

Brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water (following directions on back of seasoning packet).

Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con quest. I like a mild salsa con queso. This is a spicy dish so a hot salsa con queso would just be too spicy for us. If you have anyone in your family that is very sensitive to spicy dishes, you could always use a regular, spreadable cheese dip.

Give it a good stir, until thoroughly combined. It don’t look all that pretty, but don’t worry, we’re gonna dress her up a bit.

Preheat oven to 350F degrees. Spray an 8-inch round baking pan with nonstick cooking spray. Layer the bottom of the pan with a flour tortilla.

I like to use a springform pan just to make it a bit easier to get out after it is finished baking. But this taco bake is pretty easy to slice up and serve even without the springform pan. Now add about 1/3 of the ground beef taco filling on the the first layer.

Then add 1/3 of the shredded cheese.

Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.  Bake at 350F degrees for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown.

Allow to cool for a couple of minutes. Add toppings (sour cream, tomatoes, olives).  Then slice and serve.  

BEEF TACO BAKE
http://foodisablessing.blogspot.com/2011/10/beef-taco-bake.html 
Goes good with tortillas or chips.  I agree with what Emily McCleve said about this recipe when she posted it on her blog:
One of my neighbors gave me this recipe a few weeks ago.  It sounded simple and tasty, so I was excited to try this week.  I tweaked it just a bit to my personal preference, and it tasted great.  Each night, it gets better and better somehow.  And the best part is that it's lasted us three dinners so far, and we still have some left--which is surprising.  Usually a dish like this will last two nights max, but this one is really filling, so you don't have to eat much to be satisfied.  I'm definitely keeping this one. 


1 cup rice, uncooked (white or brown works just as well here)
3/4 lb ground beef
1 package taco seasoning (or just under 1/4 cup taco seasoning and about 1/2 cup water)
1 can black beans
1 can corn
1 can tomato soup
1 cup salsatortillas (optional)
sour cream (optional)
cheese (optional) 

1. Cook rice according to package directions and preheat oven to 350 degrees F.
2. Meanwhile, brown ground beef and drain the fat.  Stir in taco seasoning (and however much water the taco seasoning tells you to add). 
3. Combine rice, ground beef, black beans, corn, tomato soup, and salsa in a 9x13 baking dish.  Cover and bake for 25 minutes, or until bubbly.
4. This dish can be served alone or rolled up in a tortilla with a dollop of sour cream.  Enjoy it again and again until it's gone.