Since it's been a record hot summer, our jalapeno and banana peppers in the garden have surely enjoyed it and are producing like crazy. After canning a whole batch of Jalapeno jelly I still had peppers to use. I decided to thaw out some chicken breast and make some meat for tacos in the crock pot. Here's what I came up with:
2 chicken breasts (it's OK if they aren't completely thawed)
Put them in the bottom of a crock pot.
I then diced some jalapeno peppers and some fresh onions from my garden and added those.
My friend Audra canned some tomato jalapeno sauce that I dumped in there and a jar of salsa with some chili powder and some honey to cool it off. I put the lid on and let it cook for about 4 hours on high in the crock pot.
Take it out and shred it and enjoy with tortillas. I also made some homemade Spanish rice which you can find on my blog too!!
On the agenda tonight: Vegetarian Stuffed Peppers... blog post to come on those later!