CROCK POT PULLED CHICKEN TACOS

 I have never been much of a crock pot aficionado but I have 2 here.  One I bought and one I inherited from the previous missionaries. (Crock pots are a miracle find here.)*  Cooking so many meals every week has made me try some easier ways of fixing meat.  At home I just go to Costo and get a roasted chicken if I want some quick cooked meat but I don’t have that option here. (Although I did find some hot roasted chickens at the African Market, that we discovered this week, and I plan to order some for Thanksgiving.  I have no way to cook a turkey, even if I could find one.  The chickens are 7 euros each, which is about $9.00 US) 

I can get flour tortillas here but corn is a hunt.  I made this Pulled Chicken for tacos for the Elders and it was very easy and delicious. They loved it.   I will do it again.  I also made it with Bar-b-q sauce, (which I found at the British Market) and served it on buns.  It was very good. 

1.  Cut up 4 large chicken breasts in 3-4 pieces, (could use some thighs as part) – put in the crock pot.

2.  Blend one 14 oz. can of chopped tomatoes to desired smoothness.  ( Mi Esposo no le gusta ver chunks)

3.  Grate in 2-3 large cloves of garlic. 

4.  Add 2 tsp. ground cumin, 1 T. oregano leaves, 2 T. oil and some salt.

5.  Cook on low for 3-5 hours.  It might vary with your crock pot.  When it started to break up I quit.

6.  Broil 3 large green chiles on both sides until charred. (can use the bar-b-que grill but watch carefully)  Drop into a plastic bag and let sweat for 10 minutes.  Remove from the bag, slit open down the middle and remove the membrane and seeds.  This will control the heat.  Some chilies are quite hot.  The ones here are not hot at all.  Remove the charred peel and chop small.  Add to the chicken.  You could use a small can but they are not as good. 

Shred up the chicken, leaving some larger pieces.  Use for tacos or burritos with all the fixings or with a taco salad. 

*  I have also discovered that I can cook pumpkin easily in the crock pot.  There is no canned pumpkin here but something that looks like pumpkin fresh.  I leave the skin on and cut it up into large chunks that fit in and put the lid on high for 3-4 hours and then scrape off the skin after it is cooked and put in a colander to drain off some water and blend with an immersion blender.  I couldn't live without pumpkin in the fall. Some Pumpkin Recipes