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Healthy Recipes
The
Slow Cooker, or CrockPot is one of my passions... as of this writing,
I have 7 crockpots in my kitchen... and I use them. All of them. There is
so much you can do in these wondrous machines! ;-) They're a huge part of my
One Day Food Prep, too!
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Chelle's Slow Cooker Chicken Tostadas
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METHOD 1:
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INGREDIENTS:
1 30oz Jar any green chili salsa of choice (check labels, keep it clean! gluten free)
4 - 6 Chicken Breasts (frozen)
8 Corn Tortillas
2 Cups Shredded Iceberg Lettuce & 2 Cups Shredded Cabbage (raw) combined
Chopped onion, tomato, etc as desired
Shredded Cheddar Cheese
(I use Athenos feta cheese -which I LOVE! - instead of cheddar, Bill and the kids use cheddar)
DIRECTIONS: -
Place Chicken Breasts in crock pot. Add jar of Chili Verde Starter (or green chili sauce/salsa). Cook on High for 4 hours, then low for 2 - 4 more hours. Do not drain. Shred chicken with two forks and return to the "juice".
Bake corn tortillas on cookie sheet (350 degrees) until crispy (but not burnt).
Layer: corn tortilla, lettuce/cabbage, shredded chicken. Top with onion, tomato, cheese or whatnot. For more fiber, you can add a tablespoon of Rosarita No-Fat Refried Black Beans, or similar.
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METHOD 2:
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In my Sunday food prep, I crockpot a bunch of chicken breasts in low-sodium broth, then shred the chicken, drain the broth, and add a jar of green chili salsa. This is then stored in the fridge for use in wraps, tostadas, tacos, salads or whatever. Sometimes I simply shred the chicken then store it in the "crockpot juice" for use as needed. In this case, I simply drain the "juice", then add the salsa and microwave it to heat it through. Voila! Dinner is ready!
