Crockpot Chicken Barbacoa

I lose the love for cooking sometimes when it's required at the end of a long day that was preceded by and will be followed by more long days… so had to get organized.  My sister inspired me to finally get a new crock pot that does more than turn on and off - and to plan ahead with freezer-to-crockpot meals!  My 1st one was super tasty so I decided to share… you can make this on the spot or freeze ready to go in the crockpot… enjoy!  Recipe inspired by www.slenderkitchen.com

Ingredients:

2# boneless, skinless chicken breasts

7 oz can Chipotle peppers in Adobo sauce, chopped (find in the Mexican food isle)

4 garlic cloves, minced

1 onion, quartered

1 tsp oregano

1/2 C chicken broth

1. Combine all ingredients in a ziplock bag and place in the freezer.

2. When ready to cook, dump everything in a crockpot and set to low for 8 hours.

3. Remove onion pieces and shred chicken with 2 forks.

4. Serve in warm soft taco shells, topped with fresh corn relish (recipe below), cheese and sour cream!

To make "on the spot", use raw chicken and cook on high 4 hours.

Fresh Corn Relish:

Simply cut kernels off an ear of corn and combine with chopped red bell pepper, red onion and cilantro!

Kitchen note:  This would also be delicious with pork!