Thursday, July 19, 2012

Salsa Verde Tacos.

Two words: Slow Cooker. 

Have a crock pot or access to one? Then make this recipe. 

Let me introduce you to my little friend, Mrs. Renfro's green salsa. A while back I was introduced to this brand of salsa by Damian's family (who always have at least two jars in the house). This stuff is great to cook with and mixes with just about anything. You may have seen it in on my Oyster's post a few days back (on top of the avocado halves). 

Here's a little Wikipedia history on this stuff:
"Mrs Renfro's is the brand name for the line of award-winning salsassauces and relishes made by Renfro Foods in Fort Worth, Texas. The Mrs. Renfro’s brand is sold in leading supermarket chains, gift shops and specialty food stores in all 50 states, the CaribbeanCanada and the U.K. "

Anyways, this recipe is EXTREMELY easy. I turned on the crock pot in the morning, and i got back after work and poof the chicken was cooked to perfection!

Salsa verde chicken tacos in the crock pot

What you need:

- 2 pounds chicken breasts
- 3 cups medium green salsa, divided (which was about two containers)
- 1 1/2 cups chicken broth
- 1 teaspoon garlic salt
- 1/2 cup chopped cilantro
- 8-10 flour (or corn) tortillas
- 1 small red onion, sliced
- feta cheese
- lime, for squeezing on top

Whisk together 1 cup green salsa, chicken broth and garlic salt in crock pot. Add chicken breasts and cook for 4 hours on high or 8 hours on low ( I did 8 hours on low). Remove chicken from crock pot and discard remaining liquid. Shred chicken with forks and place in a bowl. Add remaining 2 cups of salsa and chopped cilantro to chicken, mix to combine. Fill tortillas with chicken, onion, cheese, and a squeeze of lime!

I served sweet potato fries on the side that were baked to perfection! I modified the recipe from one of my favorite bloggers Carrotsncake 's recipe ( I didn't have paprika at the house!). 

What you need:

- 3-4 sweet potatoes, cut into strips
- 2 tsp olive oil
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg

Preheat oven to 425 degrees. In a large plastic bag, add sweet potato slices, cinnamon, and nutmeg. Seal the bag and shake to coat fries. Spread onto a baking sheet covered in tin foil. Bake for 25-30 minutes, turning fries every 10 minutes. Allow fries to cool for a few minutes when done. 

I served some extra limes on the side to drizzle individually over tacos! 

This meal makes great leftovers!