Craving Mexican food? Me too. Don’t feel like spending upwards of $50 at a restaurant? ME NEITHER! Well I’m no math wizard, but those ingredients to your left sure look like they cost a lot less than $50. And that right there, turns into shredded chicken that you can use in tacos, burritos, quesadillas, nachos, or whatever your Mexican food craving little heart desires.
Here’s the breakdown as best as I can manage. I only used four of those chicken thighs and the entire package was under $5. That bell pepper was $.50, and I used half of it. The three pound bag of organic onions cost me $2.99 and I used half of one onion. One stick of celery? Cheap! A can of tomato sauce, cheap! You get the idea. I’d venture to say this whole meal cost me under $7 to make, which fed my family of five, and had enough leftovers to make a burrito for Adam to take to work the next day. But wait, we still have shredded chicken left over. Can you really beat that? I didn’t think so. So what are you waiting for?
- 4-6 boneless, skinless chicken thighs (I highly recommend thighs, I’m not a big fan of chicken breasts in the slow cooker)
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 1 celery stick, chopped
- 1/2 c. tomato sauce, or one of those smaller cans
- 1 tsp. chicken base
- 1 tsp. garlic powder, or 1-2 garlic cloves, chopped
- 2 tsp. ground cumin
Place all ingredients in your slow cooker. Cover and cook on low for 8 hours, or high for 3-4 hours. Shred with a fork when it’s done. Olé!