Wednesday, August 1, 2012


I've posted this recipe on my personal blog already, but I thought I'd share again. This is a recipe that I experimented with at the time and the outcome happened to be delicious. I will warn you though, this recipe is a bit spicy. I served it two ways actually. The first time, with plain white jasmine rice. And the second, with tortilla chips. Both ways were wonderful, but I personally prefer the second.

Ingredients: Cooked chicken (pre-shred it yourself), 1 can of tomato sauce, the juice of 2 lemons, a pinch of salt and pepper, 1-2 teaspoons of cumin, a pinch of cayenne pepper, 3 tablespoons of taco seasoning, 1 teaspoon of cajun seasoning, chopped fresh cilantro, 1 finely chopped Jalepeno pepper (optional), 2 tablespoons of olive oil

1/ In a slow cooker, mix the tomato sauce, seasonings, olive oil, and herbs.

2/ Toss in all the shredded chicken into the slow cooker and mix until well-incorporated.

3/ Put lid on slow cooker and cook for at least 40 minutes (you can keep it on until 3-4 hours max). The longer it is kept in the slow cooker, the tastier and more flavorful it will get.


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