Jacquie Lycka is an experienced blogger and cooking enthusiast. From her 1950’s styled kitchen in Parkallen, “a rockin’ locally minded community” in Alberta, Canada, she shares her favorite recipes and instructions for hearty meals and a few choice desserts. From Italian pasta dishes to Thai curries, one thing can be said of all her dishes: delicious.
Slow cookers are great. They are probably one of my favorite kitchen utensils, because you can make just about anything in them. If you don’t believe me, you should check out A Year of Slow Cooking. This blog is hilarious! Stephanie tries to make absolutely anything in the slow cooker, and I mean anything! I decided to try and make something a little more conventional – slow cooker pulled chicken tacos. They turned out so well, I would make them again tomorrow!
For the liquid base, I used fresh cherry tomatoes from the farmer’s market. These are so sweet and tasty, I love them!
I put them at the base of my slowcooker and mashed them with a potato masher. Be careful, this makes a huge mess!
I diced some onions and red peppers to add to the tomatoes, and used a seasoning base of dried chili powder and salt and pepper. That’s it. Seriously. I threw in the chicken and let it cook for 8 hrs.
Here’s what it looked like before It cooked down.
Ta da! I “shredded” the chicken and let it sit in its juices for a bit.
Super easy meal for a weeknight. It was good that the mass amounts of leftovers I made disappeared the next day when Justin ate them all!
Jacquie’s Pulled Slow Cooker Chicken Tacos
- 3 boneless, skinless chicken breasts
- 10 cherry tomatoes, crushed
- 1 whole sweet bell pepper
- 1 medium onion
- 3 tablespoons chili powder
- a pinch each of salt and pepper
Crush cherry tomatoes, using a potato masher, at the bottom of your slow cooker. Dice onions and peppers, add to tomatoes. Cut chicken into chunks, add to slow cooker. Sprinkle ingredients with chili powder, salt and pepper. Mix to coat well. Cover and let cook for 8 hrs on low.
After 8 hrs, uncover and “pull” chicken using two forks. Cover again, turning slow cooker to “keep warm”, and let chicken re-absorb the juices at the bottom. Serve in a whole wheat tortilla, covered in your favorite cheese, and smothered with guacamole and sour cream. Yum!
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