My husband loves anything involving salsa and tortillas and I love anything involving minimal effort and not having to remember to defrost the chicken. That means this recipe is a win-win for our family :) This is a great dump-and-go recipe that makes a whole bunch of really tender, juicy shredded chicken with a very interesting barbeque-y flavor. We serve it as taco meat but you could use it as a sandwich topper, in a salad, on rice, whatever. Go crazy!
|We eat ours as a taco salad in homemade tortilla bowls|
- 6 chicken breast halves (about 1.5 lbs, frozen solid is just fine!)
- 16 oz jar salsa
- 6 oz can tomato paste
- 2 tsp ground (dry) mustard
- 1/4 cup molasses
- 2 Tbsp worcestershire sauce
- 3 Tbsp apple cider vinegar
- 3 Tbsp honey
ONE: Dump everything into the crockpot and stir. Cover and cook on high for 4 hours or on low for 6-8 hours.
TWO: Remove the chicken from the sauce and shred it using two forks. Stir the shredded chicken back into the sauce and let it cook 30 minutes more with the lid off to thicken the sauce.
Scoop servings out with a fork to let the extra liquid drip out. Freeze leftovers in 2/3 cup servings using the medium/large portions method to feed your freezer stash.
Per 2/3 cup serving- 244 Calories (28 Calories from Fat), 3g Total Fat, 1g Saturated Fat, 72mg Cholesterol, 584mg Sodium, 24g Carbohydrates, 2g Dietary Fiber, 18g Sugars, 28g Protein, 10% DV Vitamin A, 6% DV Vitamin C, 3% DV Calcium, 11% DV Iron