Fast Food: Shredded Tomato Chicken (or Potatoes)

image source: http://www.crock-pot.com/aboutus.aspx

By Misa Misono

In my home, easy meals rule during the week. I often turn to an old-time appliance—the slow cooker—in my never-ending search for new ways to build good meals with minimal effort.

Slow cookers originated in the early 1970s and became widely known in the US under the brand name “Crock-Pot”. A slow cooker is a deep porcelain pot that sits in a metal electrical heating unit. In the early days, they were often decorated with homey (read: tacky) images of domestic life. Slow cookers work by heating the pot to a constant temperature ranging from 200F˚- 300F˚ depending on which setting you choose. All the rage in the 70s and early 80s, perhaps fueled by the American obsession with fondue parties, slow cookers slowly lost popularity and seemed destined for the back of the cupboard by the late 80s.

Fast forward to the 2000s. Slow cookers have made a comeback thanks to the increasingly busy schedules we keep – and an aesthetic design overhaul that makes the slow cooker look, if not sexy, at least not reminiscent of the Brady Bunch kitchen. A useful tool for any would-be cook with too little time, slow cookers have reclaimed their place in the kitchen.

Shredded Tomato Chicken came from my burning desire to have burritos on a weekly basis – no true Californian accepts a burrito consumption rate less than this. I experimented with different ingredients, always eager to come home and taste the results. This particular recipe won me over because of its versatility and is why I recommend making 2 chicken breasts instead of one: this one recipe can feed you for several days.

What can you do with this chicken? Aside from putting it in a burrito, you can make it into sandwiches, add it to soups (even Top Ramen!) or chilies, or just serve it plain over a bowl of rice. If you’re more ambitious, you can use it in enchiladas, soft tacos, or in a mixed green salad with fresh vegetables.

Whichever way you use this chicken, you won’t regret the delicious smell and taste that await you after a long day at school. And if you don’t own a slow cooker, it might be time to become friends with someone who does!

Shopping notes:
Muir Glen canned roasted tomatoes cost a little more, but add more flavor than regular canned tomatoes.

Cooking tools:
1 slow cooker (2-6 quart)

Tip: Not a morning person? Place all the ingredients except the chicken and olive oil in a bowl covered with foil or plastic wrap the night before and add to the slow cooker in the morning before you leave for school.

Vegetarian option: replace chicken with approximately 1.5 lb small potatoes, cut in half and quartered.

Ingredients:
2 chicken breasts
1 24oz can of tomatoes (diced or whole)
2-4 cloves of garlic, depending on garlic preference
1 tablespoon of Italian seasoning, herbes de Provence, parsley, or cumin
2 tablespoons olive oil
Salt and pepper to taste

Optional (highly recommended) add-ins:
1-2 teaspoon(s) chipotle or other mildly spicy chili powder
1 teaspoon hot red chili flakes
1 bay leaf

DIRECTIONS
Pour olive oil in bottom of slow cooker. Place rinsed chicken breasts flat on bottom of the pan. Sprinkle ½ teaspoon salt and ¼ teaspoon pepper on top of chicken. Open can of tomatoes and pour over chicken. If chicken is not fully covered by liquid, add water or chicken broth until the chicken is completely covered with liquid. Place a few of the tomatoes on top of the chicken.

Smash garlic cloves with a knife or your fist and place in pot. Add any of the optional ingredients.

Turn on slow cooker to low setting, place lid on, and leave for 6-9 hours. Thirty minutes to an hour before you plan on eating, take the lid off and gently shred chicken with a pair of tongs or a knife. It should come apart easily; if it doesn’t, you haven’t let it cook long enough.

Salt and pepper to taste. Serve in a burrito, over rice, or on a thick French roll. The next day, the options are endless: add to a soup (even Top Ramen), heat with a can of chili, or serve over salad.

SERVES: 4 persons, or 1-2 person for several meals