Tuesday, August 3, 2010

Recipes 22 and 23: Crockpot Shredded Beef and Shredded Chicken for Tacos

Saturday, July 24, 2010, we had friends over after the "Soul Intention" show at Santana Row---see footnote at bottom of blog if you are asking "Who is Soul Intention?"

I needed to make something that was easy and could be prepared in advance, so I decided to make a taco bar. This worked out perfectly and the tacos were fresh and tasty. These recipes make quite a bit but you can used the leftovers in enchiladas, salads or as a baked potato topping.

Shredded Beef

Cook Time: 9 hours
Total Time: 9 hours
4 pounds boneless beef chuck roast or stew beef
2 packages (1 oz. EACH) taco seasoning
1 onion, halved and sliced
2 teaspoons seasoned salt (Lawry's)
Trim fat from meat; place in slow cooker. Sprinkle both packages of taco seasoning over meat and top with sliced onion. Cover and cook on LOW for 8 to 10 hours. Remove beef to a large plate or bowl and shred with two forks. Return shredded meat to juices in slow cooker; stir in seasoned salt. Serve shredded meat in tacos, burritos, taquitos, flautas, on rolls or over cooked rice. Serves 10 to 12.

Shredded Chicken

6 boneless, skinless chicken breasts
A chopped onion (optional)
A chopped green pepper (optional)
1 packet taco seasoning
16 ounces salsa (that's 2 cups if you're using a larger bottle).

Put the chicken in a Crockpot. Add the onion and pepper if you want. Mix the seasoning with salsa and pour over chicken. You can add some more water if you think it needs more liquid, but the salsa and the chicken will produce ample liquid as it cooks. Cover and cook on high for 4 to 6 hours or low for 6 to 8 hours. The chicken is done when it can be shredded easily with a fork.. Lift the chicken out and shred it with a fork.


Soul Intention is a band that my husband is a part of that plays at both private and public events in the Bay Area. They play funk and R&B and their shows are a lot of fun. Check them out at www.soulintention.net.

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