Recently, I made two pounds of shredded chicken in my crockpot and after making quesadillas for my family one night and putting it on a salad for lunch the next day, I didn’t know what to do with all the rest of that meat, so I just pulled together ingredients I had at home and came up with this. I liked it a lot, my family wouldn’t even try it…I think becasue they were tired of the chicken. By the way, this chicken is really good, so easy to make and can be used in lots of different recipes. I usually put it in my mom’s enchilada recipe.
Crockpot Salsa Chicken
1-2 pounds of Chicken Breast
1 large Jar of your favorite Salsa
1/3 cup Taco Seasoning or just One Packet
1 onion Diced
3 Cloves Garlic
Put the chicken in a crockpot, pour the salsa, onion, minced garlic, and taco seasoning on top. Give it a quick stir and turn the Crockpot on low if cooking all day or high if you only have a few hours. When it’s done you can easily shred it with a fork. That’s it!
Twice Baked Tex Mex Spaghetti Squash:
1 Large Spaghetti Squash
1 large onion
2-3 cloves minced garlic
1 can green chilis
1 diced Zucchini (This is optional, I just like adding Zucchini to everything)
1 1/2 – 2 Cups Shredded Chicken
1/2-3/4 cups Shredded Mexican Style Cheese
1 tsp Red Pepper Flakes
Make the Shredded Chicken (recipe above). Put the whole spaghetti squash in the microwave for 2 minutes, this will soften the skin and make it easier to slice. With a sharp knife, carefully slice the spaghetti squash lenghwise and clean out all of the seeds. In a 9×13 inch pan place the squash flesh side down and put about a 1/4 – 1/2 cup of water in the pan. Roast in the oven at 375 degrees for 45 minutes, or cook in the microwave for 12-18 minutes depending on the size of the squash. When the strands can be easily scraped out of the flesh and are tender it is ready. Scrape all of the strands into a bowl and set aside. While the Squash is cooking dice the onion, zuchinni and mince the garlic. In a large saute pan, drizzled with olive oil, saute the onion for 2 minutes (salt and pepper lightly), add the zuchinni and saute another 2 minutes (salt and pepper lightly), add the garlic stirring often for 1-2 more minutes, then add the green chilis and cook for another 2 minutes, finally add the chicken and mix well until warmed through. Add the hot chicken mixture to the spaghetti squash, add the shredded cheese (reserving 1/2 cup for later) and mix until well combined. Place the mixture back into the skins of the squash. Place back into the 9×13 pan and cook a 375 for about 15-20 minutes, sprinkle with the remaining 1/2 cup of cheese and cook a few more minutes until melted.