Blogger Jennifer Wyckoff Makes A Go-To Slow-Cooker Meal

If you see interior designer and "picker" Jen Wyckoff in town, you might blink and she'll be gone.  Patch's newest blogger not only has a brand new interior design business (and new blog), but she's a mom of three active boys and always on the run. When she's not dashing around downtown Summit, she's picking items at various flea markets, estate sales and the like. Once she spies a great find, she cleans it up and resells it. Her company, Design on a Dime sums up her business perfectly; to create high-end decors at discount prices.

But, she still has to eat, not to mention her three growing boys.  So when she knows she can't get dinner done, she pulls out the trusty slow cooker, also known as a crock-pot, and makes her signature Tex-Mex shredded chicken. Slow cookers have endured in popularity and convenience since they were first invented in the 1970's. It's an electric cooking pot with a ceramic interior and metal on the outside. Quite simply, it lets you make a meal without keeping an eye on it. The temperature is low enough that condensation develops from the cooking liquid gently cooking the food, giving it deep, succulent flavor.

Tex-Mex shredded chicken is a favorite in the Wyckoff household for many reasons and Jen loves the versatility. "Once the chicken is cooked and shredded, it can be added into any Mexican dish," she said. "It can also be doubled or tripled if you have a larger crock-pot."

With just three ingredients, the recipe is beyond simple. While the Tex-Mex flavors make easy tacos, the chicken can be added to salads, sandwiches a la pulled pork or a quick an easy hors d'oeuvre.  Simply layer shredded chicken in a "Tostitos Scoop," with shredded cheese, sour cream and a sliced grape tomato. It's slow cooking as fast as you need it.

Tex -Mex Shredded Chicken

Prep Time: 5 minutes

Cooking Time: 6 hours in the slow cooker

Serves 4-6

2 pounds skinless, boneless chicken (white or dark meat not cut up)

16 ounce jar chunky salsa (hot or mild)

1 packet low sodium taco seasoning

2 cups water

Assorted garnishes such as shredded lettuce, chopped tomatoes, chopped onions,  shredded Cheddar or Monterey Jack cheese, sour cream, diced avocado

Place chicken, salsa, taco seasoning and water in a slow cooker and cook on high for 6 hours.  

Remove cooked chicken and shred (chicken will be very tender).  Serve in hard or soft tacos with assorted garnishes or in a sandwich or salad.  Be creative!

Summit Patch food columnist, Amy Currie, a mother of three and teacher at the   Kings Cooking Studio in Short Hills, is the author of Memoirs of a Home Cook, Every Great Recipe Has a Story and her latest cookbook, Secrets of a Home Cook. You can e-mail her at summitpatchdish@gmail.com. Check back every Thursday for the latest installment of Summit Dish.

About this column: Summit Dish is Summit Patch's food column. Cooking demonstrations, restaurant reviews and everything in between is fair game in this mouth-watering space.

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