Crock Pot Chicken Tacos

1 1/2 pounds chicken 1 medium can mexican style stewed tomatoes 1 small can tomato sauce 1/2 onion, diced 1/2 pepper diced 1 -4 can green chilies 1 Pkg. Taco Seasoning Put alll ingredients in a crock pot. Cook on low for most the day. Shred the chicken with 2 forks before serving. Serving with you taco favorites. There are the best Chicken Taco's we have had. We will serve them again. Loved them. I was listening to some Beyonce while putting this dish together, I wish I had a picture to show you, I had been hoping on leftovers, but there were none. Happy Cooking~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Southwest Shredded Chicken 3 Bean Chili

4 Medium boneless skinless breasts-cooked and shredded

2 Tbsp extra virgin olive oil

1 lg. onion, chopped

1 lg. bell pepper, chopped

4 clove of garlic, minced

3 14 oz. cans of chicken broth

16 oz can of kidney beans, drained

16 oz can of black beans, drained

16 oz can of canelli beans, drained

15 oz can of Muir glen Fire Roasted Diced Tomatoes

6 oz can of tomato paste

1 Tbsp Tabasco hot sauce

1 Tbsp fresh lime juice

1 heaping Tbsp cumin

1 1/4 tsp salt

1/4 fresh cracked black pepper
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Heat olive oil in a large dutch oven over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic and shredded chicken breast; cook for about 1 minute then stir in chicken broth, beans, tomatoes, tomato paste, hot sauce, lime juice, chili powder, cumin, salt and pepper. Cook on medium heat for 5 minutes then reduce heat to low and simmer until ready to serve.


I was listening to Sawyer Brown when I started cooking this and about halfway through the theme to "Lonesome Dove" came on, one of my dads favorites.

Chicken Scallopine with Sage and Fontina Cheese

6 (4 1/2 to 5 1/2 ounce) chicken cutlets, pounded thin
salt and freshly ground black pepper
6 sage leaves
3 ounces grated fontina cheese
3 tbsp olive oil
1 garlic clove, halved
1/2 cup white wine, I used Martinelli's sparkling cider
1 28ounce can while San marzano tomatoes
1/2 tsp freshly ground black pepper
1 tsp salt
1/2 tsp red pepper flakes
toothpicks

place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces with 1/2 (about 2 tbsp) fontina cheese. Roll up the chicken and seal with one or two toothpicks.

Warm the Olive oil and halved garlic clove in a large, heavy skillet over medium heat until the garlic is fragrant about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the oil and garlic. Add the wine (martinelli's) and let simmer for 2 minute's while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine mixture in pan. Simmer for 5 minutes to let the flavor marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through 5 - 7 minutes


This is so absolutely amazing that every time I have made this I have put on Michael Buble and listened to "Feeling Good"

Jai Ho

The reason I chose the song Jai Ho for this dish was because it actually did come on while I was preparing this dish. I am aware this is an Asian dish but, it is a catchy song.

LETTUCE WRAPS

1 1/4 pounds chicken or turkey

1/4 cup lime juice

3 cloves garlic, minced

1 jalapeno, cored, seeded, and finely minced

2 tbsp soy sauce

1 tbsp unseasoned rice wine vinegar

1 tbsp garlic chili paste

1 tsp granulated sugar

2 tbsp sesame oil

1 head iceberg lettuce

1/2 cup lightly packed mint leaves

1/2 cup light packed basil leaves

3 tbsp chopped green onions

Combine chicken, lime juice, garlic, jalapeno, soy sauce, vinegar, chili paste and sugar in a medium bowl and stir well to blend. Heat the sesame oil in a large heavy skillet over med. heat. Add the chicken mixture and cook, stirring to break the meat into small pieces, for about 5 minutes, until the chicken is cooked through.

Ginger-Lime Dipping Sauce

1 1/2 tbsp hot water

1 tbsp granulated sugar

1/4 cup lime juice

1/4 cup Asian fish sauce, such as nam pla

2 tbsp minced or grated ginger, (1 tbsp of ginger)

1 clove garlic

Combine the water and sugar in a small bowl and let sit, stirring accasionally, until the sugar is dissolbed and the mixture cools. Whisk in thelime juice, fish sauce, ginger, and garlic. Transfer to a small bowl and set aside.

PEANUT DIPPING SAUCE

1 tbsp vegetable oil

1/4 tsp chili oil

2 cloves garlic, pressed or minced

1/4 cup creamy peanut butter

3/4 cup water

2 tbsp soy sauce

2 tbsp hoisin sauce

2 tbsp lime juice

1 tsp brown sugar

1 tsp ginger

heat vegetable oil and chili oil in a small saucepan over med. heat. Add the garlic and cook, stirring, for about 1 minute, until aromatic but not browned. Add the peanut butter and stir until softened, then stir in the wter,soy sauce, hoisin sauce, lime juice, brown sugar, and giner. Bring just to a low simmer, then decrease the heat to med-low and cook for 1 - 2 minutes, until the sauce thickens slightly. Transfer to a small bowl and set aside.

Hold a lettuce leaf in the palm of your hand and spoon some of the chicken mixture into the leaf. Add a couple mint and basil leaves, roll up, and enjoy, dipping into either of the sauces.