J’adore tacos! And on my free day I’m always rockin’ the tortillas with mine, but 6 days outta the week I love that I can enjoy taco-y goodness wrapped in a pretty lil’ lettuce leaf. What I love the most is spicy Mexican flavors with that little bit of smokiness added in.
This recipe lives in my memory because it’s just like 2 Fast 2 Furious (if you replaced Vin Diesel with Rick Bayless and muscles with culinary skills). Let’s have a quick little one-to-one about Rick Bayless. Okay: I kinda love him. He’s always been a favorite of mine on “Top Chef: Masters” and I really love his Frontera food products. Just check this out from the website:
All Frontera products are made in small batches from fresh, classic ingredients including Frontera’s authentic, chile-infused salsas. Each bold, complex salsa celebrates the flavor of a different chile.
You just fell in love a little too right? It’s okay. There’s enough love to go around.
His salsas, simmer sauces, and marinades don’t use any funky ingredients (but some do have added sugar so just keep an eye out for that). And when reading the list of ingredients, I can actually pronounce each item as well as actually picturing what it looks like in nature. Ummm, do you know what maltodextrin looks like? If so, please let me know.
…on second thought, I’d rather not.
So I happily point you in his direction — you can check out his fun online store, but I typically pick up his goodies in aisle 2 of my grocery store. For you it’ll be in the Hispanic foods section.
As a BRD educator, I teach people to eat whole foods and minimally processed items. Normally, shopping the numbered aisles means you’re getting packaged foods with lot of preservatives. But when you know the right items to look for, you can flash through these areas of your local grocery and get awesome goods. I don’t hesitate to pick up Frontera’s stuff because frankly, making yummy salsas like this from scratch — roasting tomatoes, hand cutting herbs, chiles, and more — is not an option for me.
What You Need:
- 1-1/2 lbs of chicken breast
- Your pick of Frontera’s salsas (one jar) -I used the New Mexico Red Chile salsa
- A crockpot
- Lettuce leaves (instead of taco shells)
- Your favorite toppings (I used cheese, sour cream, & fresh tomato…though I do love avocado too)
Let’s rock this.
Turn your crock pot on low in the a.m. Add the raw chicken breasts and pour the salsa over it. Cover and leave for 5-6 hours. Come home to a house filled with the tantalizing smell of the authentic hole in the wall Mexican place that lives in a strip mall on the northeast corner of your block and has the best homemade chips and salsa.
But save those chips for your free day. You almost won’t miss them with this chicken. In fact, this chicken is so good I wouldn’t blame you if you ate it on your free day too, in which case go ahead and add some salty corn-chip crunchiness.
The chicken that cooked all day will have magically shredded, and the only thing you’ll have to do is pull out your toppings and eat. So if you know it’s gonna be a particularly long day and you’ll be tempted to get take-out, this recipe is an incredible way to combat that temptation.
I cooked this recipe up over the weekend at my place, so my trusty taster Kelley wasn’t around for it. Instead Cleo, my cat, decided to pop in (literally, see the above pic) and give his own Yu-MMMMM-y rating on this. Though as a reviewer he’s pretty suspect, since he’d give 5 M‘s to anything made with chicken, beef, or fish. Really. Anything.
But I gave it 5 M‘s too. It’s the easiest thing I make that turns out so yummy. But that would be thanks to Rick Bayless’s incredible work making his salsas. Plus look at all the awesome ways I enjoyed it for the entire week.
- The taco version above.
- Added 1/2 cup of taco meat to a can of Amy’s Organic Black Bean soup.
- Popped a fried egg on top of a 1/2 cup of taco meat.
- Shredded up some lettuce and avocado, diced tomatoes, black beans, and used the taco meat for scrumptious taco salad.
Adios and Enjoy! Lisa-
- 1-1/2 lbs of chicken breast
- Your pick of Frontera's salsas (one jar)
- A crockpot
- Lettuce leaf (instead of taco shells)
- Your favorite toppings (I used cheese, sour cream, & fresh tomato...though I do love avocado too)
- Turn your crock pot on low in the a.m.
- Add the raw chicken breasts and pour the salsa over it.
- Cover and leave for 5-6 hours.
- You can cook on high for 3-4 hours as well.
- Use toppings you like for the tacos. I use lettuce leafs, cheese, tomato, sour cream or avocado.