Mexican shredded chicken
Chicken (see notes)
Taco seasoning- 1 to 2 pkgs.
This is a GREAT cheap way to fill any Mexican dish. It is healthier than hamburger and much cheaper. While recently I have not been able to find hamburger meat for any less than $3 per pound, some part of a chicken is ALWAYS on sale at some store for far less than 99c/lb, and I have seen as low as 29c per pound (though very rare!) Turkey during and after Thanksgiving has had similar great deals. Turkey can be used in the same way. I am hesitant to say this is a recipe rather than a trick. You can use any cut or even a whole turkey or chicken to do this. Pull out your slow cooker or solar oven. Cook chicken or turkey until done in a cup or 2 of water. Add ½ taco seasoning packet for additional flavor.
Pull the chicken or turkey off the bone in small pieces (in other words, I shred the chicken by hand). Place the bones back in a bowl or crock pot with the water. Discard the skin and fat. Take ¼-1 cup of chicken or turkey and bag it for tomorrow. Cook the remaining shredded turkey or chicken with the taco seasoning as you would taco filling. You can use this on “bowls”, burritos, tacos, or any type of Mexican meal. My husband favors this recipe over those chicken strips for $5-6/lb any day.
If you slow cook the bones in a few cups of extra water, you end up with an excellent broth for chicken noodle soup. Just slow cook it on low overnight, and in the morning strain the water. Add back in the cup of shredded chicken or turkey, add noodles and seasoning, and slow cook until noodles are ready to go. If you want, you can even add in some frozen veggies the last hour or so.
Happy eating!
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