Mexican-Style Cooked Chicken meat ~ For your favorite Mexican recipes

Mexican-style Chicken meat from the Slow Cooker
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com
Mexican-Style chunk/shredded chicken that can be used in a variety of ways. (for Tacos, Enchiladas, Tamales, Nachos, Salads, Casseroles, etc.) I always make plenty as it freezes, in the portion size you want, very well. 
Special Equipment: Slow Cooker
Special Seasoning:  Homemade Taco Seasoning (click)

Recipe yield ~ The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)this recipe is adjustable, use as much chicken or as little according to your needs, increase Taco Seasoning amount. 
The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)

Original Basic Recipe

Basic recipe:

1 pound boneless, skinless chicken breasts*

3 Tablespoons dry Taco Seasoning (Homemade or Commercially made)

1 cup chicken broth (preferably low sodium)

---Stir taco seasoning into chicken broth.  Place chicken (and onion, bay leaves and oregano) in the slow cooker container, pour broth mix over.  Cover and cook on low-setting for 6 to 8 hours.

With 2 forks or your fingers, break apart or shred chicken meat into bite-size pieces.

Use as you wish, or  ~

To freeze: Place shredded chicken meat into freezer bags, dividing juice evenly among bags. Press out as much air as possible, seal and freeze.

My Most Flavorful Version: (This is the favorite at my house.)

Chicken ~ your choice of any of the following:

---boneless/skinless breast and/or thigh meat

---bone-in/skin-on meaty chicken parts

---whole chicken(s) ~ quartered or cut into serving pieces

Homemade Taco Seasoning Mix  (Preferred! ~ Click here for recipe)
or Taco Seasoning Mix* (1 packet commercial mix, additional packs if you are preparing more chicken)
Chicken Broth (preferably low sodium)
Optional (I always add):
1 or 2 onions, chopped
1 or 2 bay leaves
Additional dried Oregano

Follow directions above. If using bone-in/skin-on chicken: After cooking allow chicken to cool enough to handle. Remove skin and bones, discard. Shred chicken or break into bite size pieces. Spoon any accumulated fat from surface and discard. Alternately, place chicken meat with broth  in a container and cover. Chill in the refrigerator for a couple of hours or overnight, when fat has
solidified simply remove and discard.  Note:  We like it VERY flavorful; I always add more of my homemade taco seasoning, and additional low-sodium chicken broth (and a little water if you like at the end of cooking time if broth is too concentrated to your liking.)

You can make a wonderful EASY sauce for enchiladas using some of the juices from this chicken:
Simply whirl in blender or food processor some of the hot cooking juice, your favorite jarred salsa with low sodium chicken broth until smooth. May add water to thin the sauce, taste for seasonings and use in your favorite recipe calling for enchilada sauce.

* 1 commercial Taco Seasoning packet is the approximate equivalent of 2 to 3 Tablespoons homemade Taco Seasoning mix.

Pasta with Cauliflower-Tomato Sauce (Slow Cooker) and Flavorful Crumb Topping

As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com

Pasta with Spicy Cauliflower and Flavorful Crumb Topping
Yields 6 servings
Special equipment:  Electric slow cooker

Ingredients:
1 small cauliflower (or 1/2 of very large cauliflower), trimmed and cut into 1/2-inch pieces
1 28-ounce can crushed tomatoes, (or 28-oz. can whole tomatoes, cut into small pieces)
1 cup water
3 to 5 Tablespoons olive oil (divided use between sauce, and crumb topping)
2 garlic cloves, finely chopped
1/2 teaspoons dried oregano, (or more)* crumbled
Salt
Pinch of crushed red pepper (I add very, very little. If you like it spicy, add more)
My additions:  
6 ounce jar marinated artichoke hearts, or more if you love them (drained and roughly chopped)
1 Tablespoon capers in brine, (or more to taste) drained
* I add a generous 1 teaspoon of dried oregano, crumbled

Crumb Topping:
1/3 cup plain dried bread crumbs (I use about 1/2 cup plain Panko crumbs)
2 Tablespoon olive oil (a little more if you increase the amount of crumbs)
4 anchovy fillets  (or substitute 3 cloves minced garlic and a bit of kosher or sea salt)
Freshly ground black pepper

1 pound (16 ounces) dried pasta;  fusilli, shells, or similar shape

Method:
-In the container of a medium to large slow cooker stir together the water, 2 to 3 Tablespoons oil, tomatoes, garlic, oregano, salt and crushed red pepper. Set slower cooker to high, stir in the cauliflower cover and cook until the cauliflower is very tender (approximately 3 hours.)  Note, if you are sensitive to the odor of cauliflower as it cooks, place the cooker in laundry/utility room, enclosed garage, etc. ;)

-Just before sauce is finished, stir the chopped artichoke hearts and capers into the sauce and allow to heat through.
-Meanwhile, cook the pasta according to package directions. 
-While pasta cooks prepare the crumb topping: Heat the remaining 2 to 3 Tablespoons olive oil in a small skillet. Add the anchovies (or the minced garlic) and cook over medium heat, stirring all the while until the anchovies are dissolved (or garlic is golden brown and fragrant), stir in the bread crumbs and cook, stirring frequently until the crumbs are a rich golden brown and crispy, a few minutes more. Watch carefully as they can go from perfect to burned in moments.  Season generously with freshly ground black pepper. (Crumb topping may be prepared ahead.)

To serve: Toss the sauce with the hot cooked pasta. Sprinkle with the crumbs and serve while piping hot.


Enjoy!
Recipe adapted from cookbook author Michele Scicolone 
(as shared on Facebook.com)

The Butcher's Pasta Sauce ~ Slow Cooker

The Butcher's Pasta Sauce (Slow Cooker)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes about 10 cups

Special Equipment:
Electric Slow Cooker

Ingredients:
Use any of the following raw meats (or any combination)~ half a pound ground beef, a pork chop, an extra sausage, or a chicken breast (chop meat up in food processor.)  This sauce is usually served on a chunky pasta; cavatelli, orecchiette, etc. I used perciatelli (bucatini).

1 large onion, chopped
2 medium celery ribs, chopped
2 medium carrots, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground lamb
2 tablespoons tomato paste
Salt and freshly ground black pepper
1/2 cup dry white wine (may use red)
2  28-ounce cans Italian peeled tomatoes, packed in tomato puree, chopped

Optional (I always add): 

Dried oregano, crumbled

a sprig or two of fresh rosemary

Method:

Cook vegetables in the oil over medium heat in a large skillet,  cook until tender, but not browned. This will take approximately 10 minutes. Add a little water if the onion begins to brown, and lower heat just a bit.

Add the meats and cook, with the back of a spoon, break up any large lumps of meat. Cook until lightly browned, stir in the tomato paste, salt and pepper and herbs if you are using them. Add wine and bring the mixture to a simmer.

Pour the tomatoes into the cooking container of a large slow cooker, scrape the meat and vegetables from the pan into the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours, until the sauce is thickened.  Adjust seasonings and serve. After cooling, it keeps covered in the refrigerator for about 4 days. This freezes beautifully.

Enjoy!

Recipe adapted from Michele Scicolone's "The Italian Slow Cooker"

Spicy Tuscan-Style Sausage Ragu ( Slow Cooker Recipe)

Spicy Tuscan-Style Sausage Ragu (Slow Cooker Recipe)
Recipe adapted from "The Italian Slow Cooker" by Michelle Scicolone
Shared from the kitchen of OnceUponaPlate1.com by Mari
Recipe makes 10 cups

2 Tablespoons Olive Oil
1 pound sweet Italian Sausage, casings removed (may substitute some hot Italian Sausage for part of the sweet)
1 large red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry red wine
1 -28 ounce can whole Italian tomatoes, chopped, and the juice
1 -28 ounce tomato puree
Salt
1 cup heavy cream
Heat the oil in a large skillet, add the sausage; breaking up into smaller pieces as you cook it to a light brown color.  Add onion, cook until tender and translucent, add wine and scrap pan to loosen and release browned bits.
Pour mixture into slow cooker, add tomatoes, a pinch of salt, then cover and cook on low for 5 hours.  Stir in cream and cook for 1 additional hour. Taste for seasonings and adjust.  This ragu is best served on chunky, substantial cooked pasta such as rigatoni or rotelle.

Enjoy!

There are so many wonderful slow cooker recipes in this book ~ I highly recommend it.  It can be purchased from amazon.com:




Please click HERE to return to Once Upon a Plate.

Spicy Tuscan-Style Sausage Ragu ( Slow Cooker Recipe)

Spicy Tuscan-Style Sausage Ragu (Slow Cooker Recipe)
Recipe adapted from "The Italian Slow Cooker" by Michelle Scicolone
Shared from the kitchen of OnceUponaPlate1.com by Mari
Recipe makes 10 cups

2 Tablespoons Olive Oil
1 pound sweet Italian Sausage, casings removed (may substitute some hot Italian Sausage for part of the sweet)
1 large red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry red wine
1 -28 ounce can whole Italian tomatoes and juice
1 -28 ounce tomato puree
Salt
1 cup heavy cream
Heat the oil in a large skillet, add the sausage; breaking up into smaller pieces as you cook it to a light brown color.  Add onion, cook until tender and translucent, add wine and scrap pan to loosen and release browned bits.
Pour mixture into slow cooker, add tomatoes, a pinch of salt, then cover and cook on low for 5 hours.  Stir in cream and cook for 1 additional hour. Taste for seasonings and adjust.  This ragu is best served on chunky, substantial cooked pasta such as rigatoni or rotelle.

Enjoy!

There are so many fantastic slow cooker recipes in this book ~ I highly recommend it.  It can be purchased from amazon.com:




Please click HERE to return to Once Upon a Plate.