This quick and easy crock-pot was a good change to our traditional flavored taco meats. This is on the sweet side. It is great on a salad and as a taco-take your pick! I will however recommend that is you don't like your taco's juice you might want to strain the portion of meat you will be using, straight from the pot it has extra juices that will make the tortilla drip with juice. We topped it with our favorite toppings: cheese, cilantro, tomatoes (or the Pico salsa), and avocados.
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste, I added at least an extra 1/8 cup)
1 (4 oz. can) diced green chilies
Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
Pico De Gallo
30-40 grape tomatoes, cut in half or about 4-5 large tomatoes, seeded
(I just eyed what I thought looked like a good balance between the tomatoes and onions.
1 onion (you can use any onion, red, sweet, yellow. Sweet onions are my favorite!)
1 green pepper (I didn’t have a bell pepper so I left it our and it turned out a little sweeter than I think it would had I used the bell
1/2 bunch cilantro (I added a whole bunch-We love cilantro. If you don’t have fresh try adding dried cilantro)
2 cloves of garlic
2 tablespoons vinegar
1 tablespoon lime juice (I used concentrate from a bottle)
You can dice all ingredients by hand, or use a food processor. Put the tomatoes in the food processor ( if using grape tomatoes have them cut in half. If using large tomatoes have them cut into 4ths) Pulse until tomatoes are desired consistency. Pour tomatoes into a large bowl. Next put the onion in the food processor. Pulse until reached desired consistency. Add to tomatoes. Next process the green pepper and cilantro. Pulse to desired consistency. Add to tomatoes and onions. Add garlic, vinegar, lime juice, salt, and pepper. Stir and refrigerate for at least 1 hour, overnight is best. The longer you can let it sit in the fridge, the better it is because the flavors can meld together.