Our Wedding - The Wedding Deck on top of Aspen Mountain
21st October
written by bob

2-4 chicken breasts, boneless, skinless
1-2 jars of hot salsa
1 pack of hot taco seasoning (McCormicks)
1-2 teaspoons ancho chili powder
1-2 teaspoons chipotle chili powder
1 red & 1 white onion cut into large chunks (1 inch by 1/2 inch)
1 jar of whole stewed tomatoes

Optionally add:
Red and/or yellow pepper cut into chunks (1 inch by 1/2 inch)
A jar of corn
Jalapeno slices (to your level of spiciness)

Put it all into the crockpot! Cook on high for 2 hours then switch to low for another hour. When chicken is done & shreds, shred it into small pieces and cook on low for another hour or two. There will be a lot of liquid before you start shredding the meat, it will be mostly absorbed by the shredded meat after it cooks down. The spiciness also diminishes quite significantly from when you originally put the ingredients in.

Serve over rice with sour cream & shredded cheese for a rice bowl.
Serve over a bed of lettuce with fresh veg for a taco salad.
Serve in a tortilla shell with cheese, rice, sour cream, black beans for a fantastic burrito!
Serve over scrambled eggs with shredded cheese & sour cream (inside a tortilla shell or not) for a tasty breakfast!

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