Because Linda requested it, here is the chicken taco filling recipe my Daughter gave me.
Take deboned/skinned chicken(whatever parts you like, I used boneless skinless breasts)and put it into a crockpot/slow cooker.
Add a can of cream of chicken soup.
Add a small jar of good salsa.
Turn on the crockpot.
Cook.
Since it's chicken you don't need to cook it very long(3 hours?)to get it to be fall off the bone/able to easily shred.
You can eat on corn or flour tortillas with the "fixings" you prefer.
Now when I prepared this recipe as given to me I noticed 2 things.
1. It was very soupy. I obviously needed to add way more than 2 chicken breasts to this amount of salsa/soup to have this be the right consistency when done. Daughter never told me the correct proportion of chicken to liquids was.
This way would make nice enchilada filling, not so much a taco filling. If I make it again, I'll cut the amount of soup and salsa in half.
2. It was very bland. I used a mild salsa so hot sauce was needed when plated to serve. I figured it would be very bland so I added cumin(lots!)to the crockpot at the beginning of cooking. But other than that I didn't alter the recipe the first try.
We like our taco filling more complex so next time I'll add more things, like extra garlic, onions and chili powder.
This is a good recipe for people who don't neccasarilylike authentic Mexican flavors(kids, old people, people with no taste buds lol), or people who can't cook/aren't good cooks, or have few ingredients to use, or people who are too busy to cook, or people who have salsa and chicken soup to use up.
It has it's place in the world of cooking but it won't be making my rotation unless the stars align just right again unless I want to doctor this recipe up and ramp up the flavors.
Sluggy
Take deboned/skinned chicken(whatever parts you like, I used boneless skinless breasts)and put it into a crockpot/slow cooker.
Add a can of cream of chicken soup.
Add a small jar of good salsa.
Turn on the crockpot.
Cook.
Since it's chicken you don't need to cook it very long(3 hours?)to get it to be fall off the bone/able to easily shred.
You can eat on corn or flour tortillas with the "fixings" you prefer.
Now when I prepared this recipe as given to me I noticed 2 things.
1. It was very soupy. I obviously needed to add way more than 2 chicken breasts to this amount of salsa/soup to have this be the right consistency when done. Daughter never told me the correct proportion of chicken to liquids was.
This way would make nice enchilada filling, not so much a taco filling. If I make it again, I'll cut the amount of soup and salsa in half.
2. It was very bland. I used a mild salsa so hot sauce was needed when plated to serve. I figured it would be very bland so I added cumin(lots!)to the crockpot at the beginning of cooking. But other than that I didn't alter the recipe the first try.
We like our taco filling more complex so next time I'll add more things, like extra garlic, onions and chili powder.
This is a good recipe for people who don't neccasarilylike authentic Mexican flavors(kids, old people, people with no taste buds lol), or people who can't cook/aren't good cooks, or have few ingredients to use, or people who are too busy to cook, or people who have salsa and chicken soup to use up.
It has it's place in the world of cooking but it won't be making my rotation unless the stars align just right again unless I want to doctor this recipe up and ramp up the flavors.
Sluggy
Loved the people with no taste buds comment. I think I am more like you and like complex flavors. This sounds really good, but maybe a tad on the mild side. I am going to try this and see if I can make a paleo version. ( Trying really hard to stick to a paleo diet, well until we are invited somewhere or I run into something chocolate I can't resist.)
ReplyDeleteSounds like it could bulk up - I've passed this to Guido. Can I just say your September to do list looks terrifying.
ReplyDeleteWe love tacos and have tried a variety of recipes to accommodate low calorie, low roughage, etc etc. Now I am looking for my gluten free tortillas or shells.
ReplyDeleteThanks. I was surprised by the soup. I cannot stand authentic Mexican or anything the least bit hot. Okay, and I am old, but I have had the same tastes since I was young. My daughter and her children do not eat hot things, either.
ReplyDeleteThere is no such thing as salsa that is too mild for me. I suppose you can chalk it all up to my allergies. Diced tomatoes is more my speed.
Anne, I can hold the line against anything but chocolate.
I'm not a fan of the cream of chicken soup, but have done the chicken and salsa, and then shredded when done. It's good diet food. lol
ReplyDeleteReplace the salsa with chopped green chilies and you have the start of my chicken enchilada filling. Mmmm...Now I need to make chicken enchiladas.
ReplyDelete