Please note: I received a promotional sample for purpose of review. All opinions are my own.
I love spice.
I say that hesitantly, in the land of chile peppers and BBQ, because while I love a good spicy dish I'm not one to tempt the fires of hell with my tongue. In my opinion, if the fire overpowers the flavor, it's a fail. If the burn compliments the overall dish, it's a win.
So that's why I was so excited to sample the array of sauces and salsas from 505 Southwestern! I'd never heard of the brand before I was offered a sampling of their products, but after reading up on them I knew it'd be a good fit. All natural, gluten free, and an ingredients list that I actually recognized every item on. Plus, they can be found at HEB! HEB is probably my favorite grocery store in the world.
The delivery of the sauces coincided with my friend giving me the thoughtful engagement gift of a slow cooker. I knew what had to be done: slow-cooked chicken breast with the green chile sauce, paired with tortillas and a fresh salsa.
|It also goes well with Shiner Ruby Redbird!|
After opening the crock pot after a long day of slow cooking, the chicken was tender and the spice was intense. I ended up having to mix in a little more coconut milk to calm it down. Turns out, I accidentally poured in the roasted green chiles--a condiment meant for going on top of cooked meat--instead of the sauce. Oops! So I basically made my own sauce out of it.
The coconut milk balanced the spice of the chiles perfectly. I can't wait to try the rest of my salsa/sauce hoard, but if they're anywhere as good as the green chile blend, I know it'll be amazing.
Thanks, 505 Southwestern for the sauces!
Slow Cooker 505 Southwestern Chicken Tacos
- 2 lbs chicken breast (I suggest boneless, I used bone-in and was picking bits of bone out of my taco)
- 1 jar of 505 Southwestern Green Chile Sauce
- 1 small onion, sliced
- 1 can coconut milk
- 4-6 large tortillas
- 1 small nectarine, cubed
- 1/2 tomato, cubed
- 1 tbs cilantro
- salt and pepper, to taste
- optional: cheese, sour cream
-Arrange the onions on the bottom of your slow cooker. Place chicken on top. Pour over the Southwestern Green Chile Sauce (or the green chiles... worked fine for me!) and the coconut milk.
-Turn slow cooker to low, and let cook for 8 hours.
-Just before chicken is done, mix together the nectarine, tomato, and cilantro and let sit in the fridge for about 15 minutes to let the flavors blend.
-After 8 hours, carefully shred chicken with a fork and mix back into the sauce. Thicken sauce with a corn starch slurry if it's gotten watery.
-Serve chicken, topped with salsa and any other desired toppings, in warm tortillas. Enjoy!