Since I’ve started using my slow cooker every Thursday I was anxious to try out this recipe for myself. Because K’s recipe is not set in stone (you can use any salsa and enchilada sauce you like) I was able to be creative. For the salsa I grabbed a jar of my dad’s jalapeno salsa. I made a batch of the enchilada sauce from myfavorite chicken enchilada recipe. I used all three cups of enchilada sauce that the recipe makes, but 1 ½ cups would have been enough. The chicken ended up being pretty saucy, but depending on how you want to use the chicken, that isn’t really a bad thing.
If you have a stand mixer shredding chicken is incredibly easy. I’m good at the two fork method but I have discovered that a stand mixer is an amazing chicken shredder. Put your hot chicken in the stand mixer (just chicken, no sauce) and using the standard paddle mixer, mix the chicken on low for about ten seconds. That’s it! You have perfectly shredded chicken in a matter of seconds! I was so impressed that I let the mixer run for about 15 seconds and that was much too long.
This is a great recipe for a large gathering of people as a little bit goes a long way. I froze half the Salsa Chicken for future use. The other half I used for chicken tacos and taco salad. I’m thinking that I may make a mini batch of enchiladas with some extra corn tortillas I have in the fridge or testing my luck on an egg bake featuring salsa chicken. Like I said – Mexican inspired anything!
Enjoy!
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| That pot contains yummy fresh enchilada sauce. |
1 ½ cups salsa
2 lbs. chicken, boneless, skinless
Place all ingredients in a slow cooker. Cook on low for seven to eight hours.
Remove chicken from sauce and shred. Return chicken to sauce and stir to combine.
Serve.
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