Slow Cooker Shredded Mexican Chicken

From:  Carlsbadcravings

Slow Cooker Shredded Mexican Chicken

• 2 pounds chicken breasts
• 1 tablespoon olive oil
• 1/2 cup mild salsa (medium if you like spicy)
• 3-4 tablespoons brown sugar **
• 1 4 oz. can mild diced green chilies (I didn't have so I didn't use)
• 1 14.5 oz. can diced tomatoes, drained
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt
• 1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
• 1/2 tsp EACH smoked paprika, dry oregano, pepper
• 1 teaspoons liquid smoke

1. Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
2. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (I didn't have much at all to drain) (see note***). 

***Use 3 tablespoons brown sugar if using mild salsa.  Use 4 tablespoons if you are using medium salsa. The brown sugar balances out the heat. 
***When I drain my excess liquid, I top a large bowl with a strainer and add slow cooker contents, pressing down on chicken to get rid of all of the excess moisture. I then use drained liquid plus additional needed water to cook my rice for AMAZING flavored rice.
***If serving over rice, try stirring in some enchilada sauce after you drain your chicken for some saucy Enchilada Mexican Chicken.
****Chicken freezes beautifully.

FOR TACOS:

Serve in tortilla with black beans, chicken, sour cream, cheese (cotija cheese is really good!), tomatoes, salsa, lettuce.

FOR SALAD:

Serve over lettuce with black beans, chicken, tomatoes, salsa, corn, cheese (cotija!!), ranch, chips

Canning Applesauce

1. Wash apples
2. Cut in half, then cut off stem and blossom at bottom
3. Either leave that size or Cut in half again to make fourths, depending on the size of the apple.  (Smaller will cook faster)
4. Cook apples in large pots:

• 1 gallon apples
• 2 c water

(to make about 7 quarts of applesauce do 4 gal apples and 8 c water.  Divide into two pots to cook faster)

5.Get water in water bath canner hot and steamy.
6. Once apples are super soft, run them through the apple saucer.

• Let discards fall into a bucket, good stuff go into a 9x13 pan, then dump each batch into large bowl.  Mix.

7. Put hot applesauce into hot jars.  Leave 1/2" headspace.

8. Wipe rims

9. Screw on hot lids and rings.

10. Place in canner, bring to good boil, process for 30 min.

Box mix brownies slightly revamped

1 box mix brownies (I like dark chocolate, Betty Crocker is great!)
2 eggs
oil
water

*Instead of following directions exactly (like 1/2 c oil and 1/4 c water) think total liquid so 3/4 c liquid and divide in half evenly the oil and water.  So they're not as oily, less calories, and even more delicious.

Bake as directed