Shredded Mexican ChickenSlow cooker Mexican Chicken
3 boneless chicken breasts
1 pkt. taco seasoning
2 cans Rotel tomatoes with green chili
Put ingredients in crock pot
And cook on high for four or five hours.(Or on low for six to eight hours)
This chicken will easily shred when cooked
And can be used in burritos, tacos,
Enchiladas, nachos,
Or any Mexican dish.
Warning: It makes enough to serve an army!
(But freezes well.)
If the mixture starts to dry out a little
while cooking,
Add another can or Rotel or a little water.
Slow-Cooker Brisket Sandwiches
Ingredients
• 2 tablespoons vegetable oil
• 1.5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
• Kosher salt and freshly ground pepper
• 4 cloves garlic, smashed and peeled
• 1 12-ounce bottle stout beer
• 4 stalks celery, cut into large pieces
• 2/3 cup packed dark brown sugar
• 1/2 cup tomato paste
• 1/2 cup red wine vinegar
• 1/3 cup Dijon mustard
• 1/3 cup soy sauce
• 2 bay leaves
• 1 teaspoon paprika
• 2 brioche or other rolls, split open and toasted
• Coleslaw, for serving
Directions
Heat the vegetable oil in a large skillet over medium-high heat.
Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes.
Transfer the meat and garlic to a 5-to-6-quart slow cooker.
Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika.
Stir, then cover and cook on low 8 hours or on high 6 hours.
Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
Serve on brioche halves with coleslaw; drizzle with the cooking liquid.