So this week’s blog review starts with a silly story. A few months ago I did a catering event for a church. It was a Valentine’s dinner buffet for 120 people. I had never been in charge of catering an event this large before so I was a little out of my league and had to simply guess how much of each ingredient I would need to buy. Well I guessed a little high on a few things.
I bought 3 cases of chicken 50 pounds each. I ended up with over 200 pieces of chicken which was obviously way too much. Since then I have had a freezer full of chicken and my mission is to figure out what to do with it all. So far I have baked it and broiled it, chopped it and shredded it, but today we are slow cooking it and making chicken tacos from a recipe I found on a blog called kitchen trial and error. This blog is run by a young woman named Kate and her resident taste tester Jason from Rochester NY. She started the blog in 2010 after a few of her kitchen trial and errors got some positive feedback on her facebook page. She soon decided that a blog would be a good way of keeping track of what she made and all of the notes that went with it. She started with a point and shoot camera and a loaf of bread and only a couple of years later she has turned that into a successful website with tons of great recipes and great photos! Like this one…
- pour the diced tomatoes into the bottom of your slow cooker. spread the tomatoes around to make an even layer.
- lay the chicken breasts over the tomatoes.
- in a small bowl mix the taco seasoning and chicken stock. pour over the chicken.
- cover and turn the slow cooker on low. cook for about 6 hours, or until the chicken is cooked all the way through.
- remove the chicken from the slow cooker, leaving the liquid behind. shred the chicken with a fork. add liquid to the chicken, a tablespoon at a time, until the desired wetness.
- serve with your favorite taco fixings. freeze leftovers.