Every day in October I am featuring a CROCKPOT menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.
Mole Chicken Tacos
1 ½ pounds chicken breasts, boneless and skinless
¾ cup Wildtree Nut Free Mole
6 (8 inch) flour tortillas
Method of Preparation
Combine chicken and Mole sauce in a zip top freezer bag. Remove air from bag and seal. Use your hands to work the sauce all over the chicken. Freeze. To cook: Completely thaw contents of bag by transferring bag from freezer to refrigerator. Empty contents of bag into a slow cooker. Cook on high 2-3 hours or until chicken is cooked through and tender. Transfer chicken to a bowl or other working surface. Once cool enough to handle, shred the chicken. Return to the slow cooker and toss in the remaining liquid. Serve the chicken on tortillas with desired toppings.
To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com
1 ½ pounds chicken breasts, boneless and skinless
¾ cup Wildtree Nut Free Mole
6 (8 inch) flour tortillas
Method of Preparation
Combine chicken and Mole sauce in a zip top freezer bag. Remove air from bag and seal. Use your hands to work the sauce all over the chicken. Freeze. To cook: Completely thaw contents of bag by transferring bag from freezer to refrigerator. Empty contents of bag into a slow cooker. Cook on high 2-3 hours or until chicken is cooked through and tender. Transfer chicken to a bowl or other working surface. Once cool enough to handle, shred the chicken. Return to the slow cooker and toss in the remaining liquid. Serve the chicken on tortillas with desired toppings.
To order your Wildtree groceries please go to
www.jenwarr.mywildtree.com
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