2011, Recipes 61 & 62: Taco Chicken Bowls & Peach Sangria

Taco Chicken Bowls
Recipe courtesy of Budget Bites

She said this was the first recipe people use with their slow cooker so I did NOT want to disappoint when using my new slow cooker for the first time!  Especially since I LOOOOOVE Mexican food! :)  Her blog is all about low-cost meals so that's why the prices are included.

		COST
1.5 lbs.	chicken breasts	$2.90
1 (16 oz.) jar	salsa	$1.99
1 (15 oz.) can	black beans, drained	$1.19
1/2 lb. (8 oz.)	frozen corn	$0.57
1 Tbsp	chili powder	$0.15
1/2 Tbsp	cumin	$0.07
1/2 Tbsp	minced garlic	$0.10
1/2 tsp	dried oregano	$0.03
1/4 tsp	cayenne pepper	$0.02
1/4 tsp	salt	$0.02
to taste	cracked pepper	$0.02
2 cups	dry rice	$0.66
8 oz.	shredded cheddar	$2.49
1/2 bunch	cilantro (optional)	$0.45
TOTAL		$10.66

1: Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

2: Secure the lid on your slow cooker and cook on low for 8 hrs.

3: Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

4: After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Results: I used brown rice because we have a ridiculous amount of it and I don't love rice that much anyway.  More than adequate substitution.  Smelled GREAT!  Everyone was mad it took so long since we were sitting around the house smelling it.  I cooked it on high so it only took four hours.  Topped with homemade guac! Delicious!


Sangria
Recipe courtesy of Epicurious.com

• 2 firm-ripe peaches, cut into thin wedges
• 1/2 cup peach schnapps
• 1/3 cup superfine granulated sugar
• 3 cups chilled rosé wine (750-ml bottle)
• 2 cups chilled sparkling water

Stir together peaches, schnapps, and sugar in a large pitcher until sugar is dissolved and let stand 1 hour.

Stir in wine, sparkling water, and some ice.

Results: SO GOOD!!!!  I used a champagne rosé so I didn't need the sparkling water.  You should triple or quadruple this recipe b/c you WILL want more! :)