I’ve been making these enchiladas for years, and never written down a recipe, because they’re not really rocket science– but friends, THESE are the type of recipes I want to bring you more of this year. Almost-not-recipe, recipes. I might have the culinary credentials but I’m certainly no gourmet chef on a weeknight with two kids running around. I’m a mom, just like you- and I need quick, simple, family-friendly meals that come together in little time, are delicious and make us feel good, too. Sure, I might throw in a few longer, more involved recipes- and even though I feel confident most of the recipes on this site are very non-gourmet and easy to prepare, I really want you to feel like cooking at home is do-able. Because cooking doesn’t need to be hard, and I don’t want you to dread dinner, every night.
So here is my first recipe of 2020- if you can even call it that. A handful of ingredients, simple, done in about thirty minutes. My kind of weeknight dinner. Enjoy!Print
Chicken in the instant pot or slow cooker:
1 lb chicken breast or thighs
1 cup chicken broth (or water– enough to cover)
1. Combine chicken thighs, broth and a pinch of sea salt in the instant pot (or slow cooker).
2. Set instant pot on high pressure for 20 minutes. Let naturally release for 10 minutes, shred and let cool slightly before mixing. For slow cooker, cook on low heat for 4-5 hours, shred and let cool slightly.