With my recent avoidance of bread and cheese products I was looking for a recipe I could make for my parents that wouldn't scare them off as too healthy. (Shhh, don't tell them) I had pinned this one quite a while ago and while I don't use my slow cooker very often, today was a good day to use it. There's definitely something nice about doing the prep work in the morning (when you're still feeling pretty gung ho) and then dinner just being ready when you need it to be.
I modified this recipe to my parents tastes and what I had on hand. They don't enjoy things too spicy so I used I mild roasted salsa instead of something too hot. I also cut out the chilies. I still used the hot sauce, Cholula is our houses only brand these days and added a little extra seasoning in the way of onion flakes, roasted garlic flakes and some salt and pepper. Nothing too crazy. But half way through the house smelt amazing! The chicken still maintained its structure pretty well at the end of 5 hours, but shredded easily. Since I was a couple hours early, I left it on keep warm until dinner - stirring every half hour or so. It also left me some time to make a quick dessert.
Spicy Chicken Lettuce Wraps
(Adapted from Here)
4 boneless, skinless chicken breasts cut in half lengthwise
1 jar salsa, I used Mrs Renfro's Roasted Salsa, fairly mild
1 tsp onion flakes
1 tsp garlic flakes
2 tbsp Cholula hot sauce
1 tbsp fresh-squeezed lime juice
Avocado Salsa Ingredients:
2 large or 3 medium avocados, diced into small pieces
1/4 cup chopped red onion
1 diced tomato
1/4 cup fresh-squeezed lime juice
Salt and Pepper to taste
For Lettuce Wraps:
2 large heads iceberg lettuce for crunchy shells,
- Butter lettuce for easy wrap shells
1. Cut chicken breasts in half lengthwise and arrange the chicken strips in the bottom of your slowcooker.
2. Season with salt, pepper, garlic and onion.
3. Shake over hot sauce of desired amount, followed by lime juice.
4.Cover with Salsa.
5. Set for 5 hours on low and walk away and enjoy your free time!
6. When the chicken is done, remove each piece into a bowl, shred apart with two forks and place back into the slow cooker. Stir to combine with the sauce.
7. Peel and chop the avocados and toss with the lime juice, red onion and tomato. Season with salt and pepper.
8. Prepare the lettuce - For iceberg cut head in half across to make two bowl shapes, pull two leaves off to make a cup. For butter lettuce, remove as close to stem and use two leaves for each shell.
9. Fill with a scoop of chicken and a scoop of salsa and feel free to top with any other desired toppings, cheese, extra salsa or tomatoes.