Crock Pot Taco Chicken

4 boneless skinless chicken breasts
1 pkg taco seasoning (I used the Epicure Taco Seasoning)
1 1/2 cups Salsa
1 Red Pepper, chopped
3 Green Onions, chopped
Grated Tex Mex Cheese
Sour Cream
Put crock pot on HIGH setting.
Place chicken in crock pot, pour salsa over top.
Let cook for 4-5 hours, or until chicken is shreds easily.
Shred chicken, mix in taco seasoning. Sprinkle red pepper and green onion over top. Let cook for additional 45-60 minutes.
About 10 minutes before serving, sprinkle cheese on top of chicken mixture. Continue to cook until cheese is melted.
*Optional* Mix in sour cream if desired.
* Add whatever you want! I just used what I had on hand, but red onion, yellow/orange peppers, diced tomatoes, etc., would make excellent additions as well.

Serve in a warm tortilla (recipe for these posted below!)

 

Tortilla's

Tortilla's

Once you have home made, you'll never buy these at the store again!!

Ingredients - can be doubled for larger tortilla's (this ones makes ones roughly 8" in size)

1 1/2 cups unbleached flour
1/2 cup whole wheat flour
1 tsp white sugar
1 1/2 tsp baking powder
1 tsp salt
5 tbsp vegetable shortening (I am looking into coconut oil as an alternative? Anyone have any input?)
3/4 cup HOT water

Directions

* In a large bowl combine all dry ingredients. Add vegetable shortening and mix in with your fingers until little pea-sized balls begin to form. Gradually add the hot water, while using your other hand to mix with a wooden spoon (I use my fingers to mix). When dough can no longer be mixed with the spoon, use both hands to gently knead the dough in the bowl. Shape dough into a ball, and place in a clean bowl (just deep and wide enough to fit the dough ball, it doesn't expand, so no need to worry about using a huge bowl), cover bowl with plastic wrap. Let rest for at least 1 hour.

* Next, line a baking tray or dish with parchment paper, sprinkle with flour. Uncover the dough and pinch off gold ball sized pieces. Roll the dough in your palms to form smooth spheres. Dust lightly with flour, set on parchment paper and cover loosely with plastic wrap. Repeat with remaining dough. Set tray aside, covered, for another hour.

* Lightly sprinkle counter top with flour. Set ball of dough in the center, pressing lightly to flatten. Roll the ball out with a floured rolling pin, working from the center and rolling outwards to the edges, to form an 8" round. Repeat with remaining dough and stack between sheets of wax or parchment paper (I just lightly brush them with flour and stack them on top of one another with nothing between them.)

*Heat a cast iron pan or electric frying pan or electric griddle on med-high heat. Brush lightly with oil (I don't usually do this), and cook tortilla on the first side until you start to see bubbles forming *(this does not take long! literally 30 seconds). Flip over and cook until slightly golden (again, only a few seconds).

* Wrap tortillas in foil and keep in a warm oven until ready to serve! (LOW heat in the oven!)