Mexican Shredded Chicken (Crock Pot)

Quick and easy...we made chicken tostados, but would also work for tacos, salads, etc.

4 Chicken Breasts (frozen)
1 Onion, chopped
2 Garlic Cloves, smashed
1/2 cup Salsa Verde (Herdez is my fav)
1 cup Chicken broth
3 carrots, shredded
1 cup cilantro, chopped
Cumin, chili powder to taste
Toppings (refried black beans, lettuce, cheese, salsa, sour cream, avocado, etc)

Corn tortillas - spray with cooking spray and bake at 350 for approximately 5 minutes each side for tostados.

Add chicken, onion, garlic, salsa, chicken broth, cumin and chili powder to the Crock Pot on low. After 3-4 hours, shred the chicken, add carrots and more salsa or chicken broth if needed. Cook on low until ready to serve.

Brown Sugar & Balsamic Glazed Pork Loin (Slow Cooker!)

Way to go Mandy--nice execution of a great idea! I'm going to be the lazy contributor to this blog, both in terms of cooking effort and blogging effort. I post links.

So: Here's a link to this incredible and incredibly easy pork loin I made a few weeks ago in the slow cooker. We had it with Ina Garten's delicious Brussel sprouts, which are also very easy and will make you love Brussel sprouts if you thought you never would (ask Anna!).