Saturday Slow Cooker Chicken Tacos

You guys. I NEED new content, stat. This is the last recipe/bunch of photos I’ve got stockpiled – I’m not 100% positive, but I don’t think there’s anything lurking on my SD cards. I’m hosting Friendsgiving this weekend so I’ll be able to wrangle a post or two out of that but I need to get cracking on some new material. Problem is, I’m at a loss of what to post. So if there’s anything you’d like to see/hear about feel free comment here or on my Facebook page!

Two weekends ago my bestie and I had a girls’ day that included brunch, apple picking at a local orchard, and then heading back home to have some dinner and watch college football.

The apple picking was a lot of fun, even if it was an unseasonably hot 82 degrees in October.

I wore my cute fall boots anyway, damn it. Those apples are amazing by the way. If you’re local I highly recommend trying Grim’s Orchard. They’ve got fun activities for little ones too. (Note: I said fun. I did not say cheap.)

Before we headed out for the day, however, I threw dinner together in the crockpot so it would be ready when we go back to the house. Sara and I are big taco fans, so the choice of what to make was a no-brainer. And these shredded chicken tacos are so easy to throw together that the most amount of work involved is cutting up and organizing all the toppings when you’re ready to serve.

Side note: I have the Ninja 3-in-1 Cooking System, which allows me to sear/saute/bake/etc. so my instructions are specific to my that appliance. If you have a regular slow cooker, you can just throw everything in it, turn it on high, and let it go for 4-5 hours.

To prepare the chicken: Slice a medium onion, thinly. Pour 2 Tbs olive oil into the cooker on the saute setting (high heat), and add the onion. Stir and allow onions to sweat – they will soften and become slightly translucent. Add 2-3 chicken breasts directly to the surface of the cooker and sear for a minute. Season with salt, pepper, ground cumin, ground coriander, and chili powder. Pour a small bottle of enchilada sauce and a jar of salsa over the chicken.

I also added a small sprinkle of brown sugar to cut the acidity of the salsa and enchilada sauce. Honey or agave syrup would work here as well. Cover, and change heat setting to slow cook over high heat. Go about your day for at least four hours. Brunch to your hearts’ content. Go apple picking and complain about the heat. Buy all the apple things, plus tasty kettle corn. Go shopping for some new Penn State (or the college of your choice) gear.

Then come home to a house that smells of taco amazingness, and shred that chicken to bits using a couple of forks.  Reduce heat to warm. Taste and adjust for seasoning.

For the pineapple salsa, peel and core a pineapple, and dice up about 1/2 of it. Finely dice 1/2 a small red onion, 1/2 a jalapeno pepper (more or less depending on your desired spice level), mince one clove of garlic, and a squeeze of lime juice. Stir together and set aside. (You can add some fresh cilantro to this, but I prefer to serve cilantro separately when I’m making tacos for more than just me — not everyone enjoys it)

Arrange all the rest of your toppings – I had the pineapple salsa, shredded cheese, hot sauce, chopped cilantro, pico de gallo, a little guacamole (leftover from the chips and guac we snacked on before dinner), sour cream, and some small lime quarters. Heat up your tortillas of choice (I’m a soft flour kinda girl myself), and serve.

Enjoy along with your adult beverage of choice and some college football.

And perhaps a cupcake. 🙂

 

Easy Slow Cooker Chicken Tacos with Pineapple Salsa

  • 3 boneless skinless chicken breasts
  • 1 medium onion
  • 1 jar chunky salsa
  • 1 bottle enchilada sauce
  • 2 TB olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder
  • 2 TB brown sugar, honey, or agave syrup
  • tortillas and toppings of your choice

Turn the slow cooker on to high heat/saute. Cut the onion in half, peel, and slice thinly. Add the olive oil to the cooker and allow to become slightly softened and translucent. Add the chicken to the slow cooker and the seasonings. Sear the chicken for a couple minutes, add the salsa and enchilada sauce, switch heat setting to high/slow cook, and allow to cook for 4-5 hours.

Shred chicken with two forks and reduce setting to warm. Serve with preferred toppings. See pineapple salsa recipe below.

Pineapple Salsa 

  • 1/2 ripe pineapple
  • 1/2 small red onion
  • 1/2 jalapeno (more or less as desired)
  • 1 clove garlic
  • lime juice
  • salt

Peel and core pineapple. Chop into smaller diced pieces. Dice onion. De-seed and dice jalapeno(depending on desired heat level). Mince garlic. Toss all into a bowl with lime juice and a pinch of salt. Serve with tacos, chips, or anything else you like.

Enjoy!

 

 

 

 

 

Post Number 200! An Update and A Recipe.

Hello there, and welcome back to my little blog. I know blogs are so early 00’s but I still read them, so I figure other people out there do too. (And thank you for doing so!)

So, life update. I’m still working like crazy at both jobs. I did make a conscious decision to take fewer hours at my second job, but I still end up working quite a few days a month there. I’m still waiting to hit that Powerball. No word yet.

The cats are good boys. Dean is getting super chubby despite the fact that I do NOT over feed them – I just feel like some cats are pre-disposed to be chubs.

He’s super cute though. Even when he is grumpy as hell.

Made a few changes around the house – I got a new stove! My old one was giving out on me last year, which I finally noticed the week I was baking all my Christmas cookies. Of course. So between holiday gift cards, cash, and a little help from mom and dad, I was able to get a new stove. Best part? Convection. Fancy!

I’m still getting the hang of her, however. I was used to the old stove that didn’t get as hot or cook food as fast. I gotta keep on my toes with this one!

Dad also helped me refresh the living room with a new coat of paint. It had been a pretty butter yellow for years but I was ready for a change. I wanted something a little neutral but dramatic, and I thought a medium beige-ish gray would be perfect.

And it is.

And finally, my biggest life update: there’s a boy. In my life.

Yes, a boy. We’ve been dating since October. I like him. That’s all you get.

Onto the recipe! I had this one in my brain for a couple of weeks and took advantage of a day off recently to give it a go. It’s easy enough to pull together on a week night yet just ‘fancy’ enough to serve to someone special for an at-home date night.

I love corn served alongside scallops, I think the sweetness of the corn complements the succulent butteriness of the scallops, and the pop of heat from the roasted poblano pepper gives the puree a great kick.

I started with a few ears of corn, four or five. Shuck and remove silk, drizzle with olive oil, and season with a little salt and pepper. Grill on high for approximately 10-12 minutes until roasted on all sides.

Grill the poblano pepper for a few minutes on all sides until the skin is blackened and blistered.

Remove from grill and place in a zip top bag or a covered bowl for a few minutes until the skin softens and you’re able to remove it easily. Remove the stem and seeds, and dice the pepper. Remove the corn from the grill and cut the kernels off the cobs.

Place half of the corn in a blender and puree until smooth.

Edit: This is where my pretty new stove’s super-hot burners kinda bit me in the butt, I had to move so fast to make sure nothing burned that I couldn’t take any more photos of the action. Whomp whomp.

Add pureed corn to a medium saucepan, stir in remaining corn and diced poblano. Add 1 TB butter, a splash of cream or half and half, 3 TBS parmesan cheese, a pinch of salt and fresh ground black pepper. Heat on medium low until the butter melts and the mixture bubbles slightly.

In a large saute pan, heat a few tablespoons of butter until melted. Pat the scallops dry and season with a little salt and pepper. Add to the pan with melted butter and cook on both sides until browned and cooked through, about 3 minutes per side. Remove from the heat and serve immediately with the corn and pepper puree.

I served it alongside these easy sautéed green beans.

Yum. Tender, perfectly cooked scallops. Sweet, creamy corn with just a touch of char, and the perfect amount of heat from the poblanos. I highly recommend this one before the corn is all gone for the summer.

Sautéed Scallops with Roasted Corn and Poblano Puree

  • Large Scallops, 4 per person
  • 4-6 ears of corn, shucked and cleaned
  • 1 large poblano pepper
  • 5 Tb butter
  • 3 Tb grated parmesan cheese
  • 4 Tb half and half, milk or cream
  • salt and pepper
  • Other seasonings, as desired for corn puree (I used a little of this.)

Brush a light coating of olive oil over the ears of corn and season with salt and pepper. Grill corn until roasted on all sides, approximately 10-12 minutes. Grill poblano until charred and softened, approximately 10 minutes. Place poblano in a zip top bag and allow to cool. Remove blackened skin from the outside, remove seeds and stem, and cut into small dice.

Remove corn kernels from cobs. Puree half of the corn in a blender until smooth. Pour the puree into a small saucepan, add the remaining corn kernels and diced pepper, 1 TB butter, cream or half and half, parmesan cheese, and desired seasonings. Stir over medium low heat until incorporated and the mixture starts to bubble lightly.

Melt remaining butter in a pan over medium heat. Pat scallops dry on a paper towel and season with salt and pepper. Sautee scallops in pan until brown and just cooked through, approximately 3-4 minutes per side, depending on size of scallops.

Serve scallops immediately over corn puree and enjoy.