This recipe is probably one of the easiest dinners you could make and still impress friends and family. It comes from that book I've mentioned before, here, called Southwest Slow Cooking. Barbecue flavors match surprisingly well with Mexican ones. You can use plain old Monterey Jack cheese like the recipe calls for if you want, or you can get all crazy and wild and use Pepper Jack cheese. It's really up to you and how brave/daring you feel. I also liked lime squeezed over the tacos, but again, your acoutremants are up to you.
4 bonless chicken breasts
2 cups of your favorite barbecue sauce
Flour tortillas
2 cups shredded Monterey Jack cheese
2 avocados, peeled, seeded, and sliced
Fresh Cilantro
Place the chicken breasts in the slow cooker and cover with barbecue sauce. Cover and cook on low for 5-6 hours. Remove chicken and shred with a fork. In the center of a warm tortilla, layer shredded chicken, cheese, avocado, and a pinch of cilantro. Roll up and enjoy!
Makes 6+ Servings
4 bonless chicken breasts
2 cups of your favorite barbecue sauce
Flour tortillas
2 cups shredded Monterey Jack cheese
2 avocados, peeled, seeded, and sliced
Fresh Cilantro
Place the chicken breasts in the slow cooker and cover with barbecue sauce. Cover and cook on low for 5-6 hours. Remove chicken and shred with a fork. In the center of a warm tortilla, layer shredded chicken, cheese, avocado, and a pinch of cilantro. Roll up and enjoy!
Makes 6+ Servings
1 comments:
Looks and sounds OH, SO yummy! I even thought of putting some BBQ brisket in a taco setting. Hmmmmmm.
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