Shredded Chicken with Tomatoes, Chilies & Manzanillas

I love shredded chicken. I love tomatoes. I love green chilies. I love manzanilla olives aka Spanish olives that have those little pimentos in the middle. This is a heavenly concoction that works for me and my husband, and is a double winner because it can go in the crock pot, which is great if you need to be gone for the day for whatever plethora of reasons, or, as we did earlier this week, it's just too hot to be over the stove or dealing with the oven.

I originally served it over rice, and then today used it for taco salad. Both times it was excellent, and if we don't use the rest tomorrow-ish, I'll freeze it for a quick and tasty dinner down the line.

Very easy recipe, depending on your spice level preference, cook accordingly.  I used medium enchilada sauce and some cayenne, if that’s too hot for you, go mild, or not hot enough, go hotter, but beware if you’re serving it to a crowd or to children if it’s too hot…you can always add heat, but you can very rarely take it away.
Happy cooking!!

 

Slow Cooker Shredded Chicken with Tomatoes, Chilies & Manzanillas

Ingredients

• 3.5-4 lbs raw chicken breasts
• Salt, Pepper, Garlic Powder, Onion Powder, Parsley, Cumin
• 1-2 Tbsp Olive Oil

• 1 packet taco seasoning
• 1 28 oz can petite diced tomatoes
• 1 28 oz can crushed tomatoes
• Note: I did not have this, so I used a regular 15 oz. can of crushed tomatoes, obviously this makes it less tomato-ey.  I was very happy with my results and will continue doing this moving forward.  Modify as you please.
• 1 8 oz can Los Mochis Enchilada Sauce: Medium
• 1 6 oz can tomato paste
• 2 8 oz cans of whole green chilies
• 1 yellow or white onion, diced
• 1 3 oz jar (or about 30 olives) Manzanilla/Spanish Olives, left whole (if you want to chop them you can, I really liked them whole as they are so small anyway)
• Cayenne Pepper

Directions

Makes about 20 - 1 cup servings:
This can be cooked stove top or crock pot, I did crock pot.

1. Place your chicken in the bottom of your crock pot, overlapping as little as possible. Season the chicken as indicated with the spices above followed by sprinkling with the olive oil.
2. Now you can mix everything in a bowl first, however because it will be cooking for so long, I just layer it, stirring a bit in the beginning and then let it combine stirring a little further down the cooking road, your choice.
3. Layer the petite tomatoes, crushed tomatoes, taco seasoning, enchilada sauce, onions and tomato paste. The tomato paste, I mix and incorporate in so it’s not just one lump. Next add the chilies, whole, then with two butter knives, chop them into chunks, which will also incorporate them into the liquid/sauce. You could use diced green chilies if you prefer, all I had were the whole chilies, and I really liked the way the larger chunks worked out. If you want to add additional cumin or cayenne pepper, do so now.  Stir gently to combine everything.
4. I cooked it on high for 5-6 hours, but if you prefer low cook on low 7 - 8 hours. Chicken is ready when it shreds easily (you can do this with tongs and a fork, or two forks.)
5. Add the Spanish olives, mix, and return to heat for 30-60 minutes. If you want more olives, double the volume. If you get too much liquid, you may need to spoon some out, I did not have to do this though and was very happy with the results.

Serve over rice, in tacos, burritos, enchiladas, chips, taco salad or anything else that comes to mind.  Garnish with cilantro, shredded cheese, sour cream and lime wedges.

Mulligan Stew

So we're trying to eat more frugally, more vegetable-y, and I'm working with the crock pot to save time so I can get other things done, as well as keep the house as cool as possible...summers in Utah being in the same zip code as Hell and all.

My mom was over helping me get some organization done and we were talking about what to make that would not have canned soup, cheese, noodles or rice in them in order to go along with that whole vegetable-y thing we've got going on right now. I had ground beef, and I had vegetables, and so naturally I had Mulligan Stew...a family favorite except for my youngest brother--which makes no sense because he is always chattering on about hobos, and Mulligan Stew is considered a "hobo-esque" kind of a meal. It can also be called Irish Stew but that's not nearly so interesting as the following found on Wikipedia:

Another traveler present described the operation of making a "mulligan." Five or six hobos join in this. One builds a fire and rustles a can. Another has to procure meat; another potatoes; one fellow pledges himself to obtain bread, and still another has to furnish onions, salt and pepper. If a chicken can be stolen, so much the better. The whole outfit is placed in the can and boiled until it is done. If one of the men is successful in procuring "Java," an oyster can is used for a coffee tank, and this is also put on the fire to boil. Incidentally, it may be mentioned that California hobos always put a "snipe" in their coffee, to give it that delicate amber color and to add to the aroma. "Snipe" is hobo for the butt end of a cigar that smokers throw down in the streets. All hobos have large quantities of snipes in their pockets, for both chewing and smoking purposes. A "beggar stew" is a "mulligan," without any meat. 

Now, to be clear, we didn't have nearly the flavor that you would find after cooking it in a miscellaneous semi-rusted can over a campfire, accompanied with some dark and dirty coffee brewed with the old saliva-stained end of a discarded cigar...but we did make do...and everything turned out really well and no one came away with hepatitis...nor did anyone get locked up in the pokey overnight for stealing a chicken...so while the adventure and danger in the cooking experience weren't there we had a pretty fine brew of stew by the time it was all said and done.

Growing up, my mom would layer the Mulligan in a large casserole or lasagna pan and pop it in the oven to bake.  The process is the same, it's a layered dinner, but in the crock pot you don't have the length that a larger casserole or baking pan might give you so plan accordingly.  In the oven baked version, you also don't need to cook the hamburger, you don't have to in the crock pot either, but I got started a little late to do the whole raw meat thing so I cooked it up in a pan and then put it in the crock pot.

Be advised if there is anything you don't like, or anything you do that is not listed, you can use what you want.  Go with the spirit of your inner hobo and use what is available to you, but please, try not to steal, it will make the children cry and dinner will be late.

You'll find all of the ingredients and instructions below.

Mulligan Stew

• 1-2 lbs. of ground beef
• 2-3 stalks of celery, sliced
• 1 yellow or white onion, diced
• 4-5 small to medium potatoes, washed, peeled, and sliced in circles (au gratin-like)
• 1 sm. bag of frozen carrots, cut in rondelle style, which is fancy for "in circles"
• 3-4 C. frozen broccoli
• 6-8 C. of fresh, chopped kale
• 1 lg. can (28 oz.) of petite diced tomatoes
• 1/2 32 oz. box of organic chicken stock (I use Kirkland brand from Costco)

If you don't have 6 hours of cooking time, consider cooking the hamburger.  You can also get the crock pot going so it is warmed by the time you start adding in the food.

1. Cook up the hamburger in a skillet.  Season it generously with salt, pepper, garlic powder, onion powder, parsley, and sparingly or generously to your taste with chili powder.  You're not making chili, unless you want it to be.  I like the chili powder for a little robustness in flavor but not to turn it into a spicy dish.  Drain the fat.
2. Spoon the ground beef into the bottom of your crock, then proceed to layer as follows: celery, onions, potatoes: season the potatoes with salt, pepper, onion powder, garlic powder, parsley, and a touch of chili powder unless you already have plenty in the meat, then the carrots (seasoned with salt and pepper), broccoli, followed by the kale, and then the diced tomatoes.  I also seasoned my tomatoes with the usual suspects so that everything was very rich and flavorful.  Last but not least you pour the chicken broth over the top.

You may need to press the kale down a bit.  Put the lid on, set to cook on high for 6 hours, and then leave it alone.  If you want more broth, add the rest of the chicken stock, or additional water if you prefer that.

When it is ready, double check your potatoes to make sure they are fully cooked and soft.  Serve up in bowls with Russian Rye, or Jewish Rye, or Dark Rye...or French bread all with a bit of butter on them...go back for more...and maybe just another taste or two.