Crock Pot Chicken for Taco's, Salads, Burritos, Etc........

I love this recipe because you can use it for so many different things. I used it for taco's on Sunday and will be using the leftovers for a chicken taco salad. I will be testing out a recipe for Cafe Rio's creamy dressing and will let you know how it turns out.

8 Boneless Skinless chicken tenders (mine were frozen)
1/2 packet of taco seasoning
1 jar salsa (we use homemade but any kind will do)
1 can diced green chili's
juice of 1 small lime

This recipe is a little complicated so please pay close attention. First,  take all ingredients besides the chicken and mix together in a bowl. Place chicken in the bottom of a crock pot and pour mixture over the top. Cook on low for about 5-6 hours or until the chicken shreds easily with two forks. Pour excess juice down the drain but make sure to keep about 1/3 of it in with the chicken to make it extra moist. Shred chicken and use in your desired dish of choice.

I told you it was complicated, I am all that is woman. Enjoy!

On a side note, this recipe made more than enough for both taco's and taco salad for the husband and I. I sometimes will freeze the leftovers and use them a few weeks later in a different dish.

Chicken Tikki Masala

This is a really easy weeknight meal if you are in the mood for something a little out of the ordinary. I made this Saturday and the leftovers are really good as well....YUMMM!!!!

Marinade-
1 cup plain unflavored yogurt
1 Tbsp Lemon juice
2 tsp ground Cumin
1 tsp ground cinnamon
1/2 tsp Cayenne pepper
1 1/2 tsp Paprika
2 tsp black pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts or about 8 good sized chicken tenders cut in to bite size pieces

Combine all marinade ingredients in a Ziploc bag and allow to marinate for at least an hour but I let mine sit in the fridge all day. Soak some wood skewers in a water bath for about 30 minutes and then place chicken pieces on skewers. Place on a oiled grill grate over medium-high heat. Cook for about 5-7 minutes on each side.

Sauce-

1 Tbsp Butter
1/2 jalapeno pepper finely chopped (seeds removed unless you like it really spicy)
1 clove of garlic minced
2 tsp ground Cumin
2 tsp paprika
1/2 teaspoon salt
8 oz can of tomato sauce
1 cup heavy whipping cream
chopped fresh cilantro

In a large skillet melt butter over medium heat and saute garlic and jalapeno for about 2 minutes. Add in spices, tomato sauce and cream and allow to simmer and thicken over low heat for about 20 minutes. Add in cooked chicken and cilantro and allow to simmer for about 10 more minutes. Serve over white or jasmine rice and garnish with fresh cilantro. Enjoy!