Karin Calloway

Food columnist for The Augusta Chronicle.

Cook up tasty lunch with slow cooker

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There’s nothing simpler than tossing a few ingredients in the slow cooker before heading off to work and coming home to dinner.

Spicy Shredded Chicken Tacos  EMILY ROSE BENNETT/STAFF
EMILY ROSE BENNETT/STAFF
Spicy Shredded Chicken Tacos

The same method is also great for work-week lunches. This week’s Spicy Shredded Chicken cooks up completely unattended and can be used for at-work lunches of tacos, pulled chicken sandwiches or chicken taco salads.

The liquid for the shredded chicken is a jar of prepared salsa. You can use your favorite salsa, as spicy or as mild as you prefer. Peach, pineapple or mango salsas are also good in the recipe.

The last addition is optional – some chopped fresh jalapeño pepper. We like things spicy at my house, so I usually use two chopped peppers in the dish, but you can put in as much or as little as you want.

When the chicken is tender, just shred the meat with two forks and store it in the sauce in containers in the fridge. The recipe makes a lot of shredded chicken, but it freezes beautifully for lunches or dinners during a busy week.

SPICY SHREDDED CHICKEN

6 boneless, skinless chicken breast halves

Salt and freshly ground black pepper, to taste

1 16-ounce jar (2 cups) prepared salsa

Zest and juice from one lime

¼ cup fresh cilantro, chopped

1 tablespoon golden brown sugar

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

1-2 jalapeño peppers, finely chopped, optional

Spray inside of the slow cooker with nonstick cooking spray. Place the chicken breast halves in the slow cooker and season with salt and pepper.

Combine the salsa, lime zest and juice, cilantro, chili powder, ground cumin, garlic powder and chopped jalapeños in a bowl. Pour over the chicken, then cover and cook on low for 6-8 hours or on high for 4-6 hours. Shred the chicken and serve wrapped in tortillas with shredded cheddar cheese, sour cream, lettuce and tomatoes or as a topping to a taco salad.

Makes about 12 servings. 

WHAT’S COOKING?

Watch Karin prepare her recipes on Tuesdays on WJBF-TV (Channel 6) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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