Shredded Chicken Tacos and Spanish Rice...don't mind if I do!!

Scott and I invited Brynnlee and Zak over Sunday night for dinner, games and dessert. It was fun, as always, with these two! I wanted to make something new, but didn't want to use the oven (it's so dang hot out there!) So, I tried a new recipe, two actually! Cute Brynn tried a new dessert recipe as well, and all 3 turned out delicious!!

I found the Shredded Chicken Taco recipe in my favorite cookbook,
"365 Days of Slow-Cooking".

I used two different recipes in one for the chicken tacos. They turned out really good!! (pg. 66 and pg. 70)

 I placed 2 chicken breasts into the crockpot with 1 T chili powder, 3 garlic gloves, minced, 1 tsp. oregano, 1 T oil, 1 8-oz can of tomato sauce, 1 tsp. brown sugar, 1/2 onion chopped for 2 hours on high. I also added lime juice form a large lime, salt and pepper. I shredded the breasts with forks until it was completely shredded. I then turned my crock pot onto low. (total cook time was 3 hours on high and then a short amount of time on low while I was preparing the salsa.)

I heated some corn tortillas and added the meat with cheese and fresh salsa I whipped up. Delicious!

 I have a couple of different Spanish Rice recipes but I wanted to try something new, and I'm glad I did. I liked this one better than the other two!

2 C. rice, 3/4 C. oil, 1/2 C. tomato sauce ( I used 1 can of RoTel Mexican Tomatoes instead and it brought more heat...Perfect!), 1 tsp. salt, 1/2 onion chopped, 1 tsp. garlic powder (I chopped up 2 cloves instead, I always like fresh!), 3 C. water , 1 bouillon cube, and a dash of cumin. 

Heat oil in the pan and add rice until golden brown. In a small bowl, add water and bouillon cube and place in microwave for 2 minutes. When done, add water mixture to rice. Also add tomato sauce, salt, garlic, onion and cumin. Cover. Simmer 45 minutes-1 hour.

We also put the rice into the tacos and that was yummy too!!