Tuesday, June 2, 2015

Pomegranate Taco Chicken in the Crockpot

If you decide to make the Pomegranate Beef recipe I posted a few days ago,  (and clearly, I think you should!), then you are on the right track to making this as well!  This is another meat in the crockpot that uses pomegranate juice!  The juice is not cheap.  I get it.  But I think these two very different and very delicious recipes are worth that $5 small bottle of POM sitting there on the shelf.

We first tasted this chicken while having dinner with friends.  They served chicken tacos, and the meat was perfectly flavored for tacos, but tasted much better than if they had just dumped some chicken and a packet of taco seasoning into the crockpot.  Turns out they did just dump chicken and a few things in the crockpot!  The idea was so simple, and the chicken so good, I repeated the meal the following week with my family.  You can use the meat for all sorts of dishes: tacos, burritos, a salad, quesadillas, grilled sandwiches, nachos, as a chip dip mixed with some sour cream and salsa . . . you get the idea!

2-4 chicken breasts (I only used two, but they were very big)
1 onion, chopped
1 cup pomegranate juice
2 tsp salt
2 tsp cumin
pepper, to taste (optional)

Place everything in a crock pot.  Cover.  Cook on low for 8 hours or high for 4-5.  Shred with two forks and serve.

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