1 pkg boneless chicken thighs
1 cup salsa
Cumin, paprika, garlic powder, chili powder
Olive oil
1/2 onion chopped
1 avocado mashed with salt, pepper and juice of 1 lime
Some sour cream
Handful of shredded cheddar
Some jalapeƱo rings
In slow cooker, place chicken. Sprinkle on some cumin and pour in 1 cup salsa. Cook on Low for 5 hours.
An hour and 1/2 before serving, punch a few wholes in the squash, place in baking dish and bake for one hour at 400. After baking let it cool a bit and then slice in half and get the seeds out. Using tines of fork shred the squash into a bowl and stir in some olive oil, salt, pepper, paprika, chili powder, garlic powder, and cumin. Stir well. Cover bowl to keep warm.
From slow cooker, remove thighs and shred. Return meat to slow cooker and stir well.
When ready to serve, add squash, then a layer of chicken, some onion, sprinkle on some cheddar, add avocado mixture, a dollop of sour cream and jalapeƱos.
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