ATK Slow Cooker Shredded Chicken Tacos

Good morning to you, readers! I’m pleased to say that my head has unfogged itself and I’m feeling a lot more like myself today. Exxxxxxcellent.

So, as promised, here’s the recipe for the slow cooker shredded chicken tacos.

I didn’t exactly take step by step photos, but this isn’t hard.  You microwave spices in oil to bloom them.

bloom spices in microwave

Dump ‘em in your slow cooker along with tomato sauce and a bit of sugar.

Then salt and pepper some deskinned bone-in chicken breasts (the skin would make your dish greasy, so take it off.)

salt and pepper bone-in chicken breasts

Put the chicken in the slow cooker, turn it over to coat it in the sauce, and cook for 3 hours on low.

And then you’re pretty much done, except for the actual shredding of the chicken.

You can eat these as tacos (duh) but I also discovered that any leftover chicken is awfully good eaten as a taco salad, which would be perfect for those of you who don’t eat grains.

And the chicken is pretty darn tasty on its own in a bowl, topped with plenty of avocado. ;)


Shredded Chicken Tacos

For the chicken

1 tbsp extra virgin olive oil
1 tbsp chili powder
1 tsp ground coriander
1 tsp ground cumin
4 cloves of garlic, minced
1 tsp finely chopped chipotle chili in adobo sauce
1 C canned tomato sauce
2 tsp granulated sugar
2 bone-in split chicken breasts, skin and ribs removed and trimmed of all visible fat
1 tbsp lime juice
Salt and pepper
Flour or corn tortillas

For the pineapple salsa

2 C ¼ inch pineapple pieces
4 tbsp fresh lime juice
¼ C finely chopped red onion
2 tbsp chopped fresh cilantro

Combine oil, chili powder, coriander, cumin, garlic, and chili in a small bowl and microwave for 30 seconds; scrape spice mixture into slow cooker.  Stir in tomato sauce and sugar.

Season the chicken with salt and pepper and place in slow cooker, turning to coat with sauce.  Cover and cook on low for 3 hours on low, or until chicken registers 160°F.

Remove chicken from crockpot, let cool slightly, and shred into bite-sized pieces.  Add tablespoon of lime juice to sauce, then return chicken to sauce, stirring to coat.  Season with salt and pepper to taste.

To make salsa, just combine salsa ingredients.

Serve chicken on corn or flour tortillas, with salsa on on top (and/or lettuce, cheese, sour cream, guacamole, etc.)

This recipe is from America’s Test Kitchen’s recent book, The Healthy Slow Cooker Revolution.

America's Test Kitchen Healthy Slow Cooker Revolution

How to make Yeasted Banana Bread

How to make banana yeast bread

Banana bread is no stranger to most of us, but somewhere around 99.99% of banana bread recipes turn out quick breads (breads leavened with baking powder or baking soda rather than yeast).

I love banana quick breads and muffins, to be sure, but sometimes it’s a little fun to shake things up and make a yeast bread with overripe bananas.

Plus, this bread is kind of a looker.

yeasted banana bread

Aaand if you prefer a lighter, less-sweet banana bread, this will be right up your alley…it’s more like bread and less like cake.

I used to make this when I was a teenager, and the recipe comes from my beloved 1970s Better Homes and Gardens bread cookbook.  I’d sort of forgotten about it until I ended up with 10 super ripe bananas recently, so I decided this was a good time to dust off the recipe!

To start, you’ll need to mash some overly ripe bananas.

You can do this in a food processor, but because I am too lazy to get it out and wash it, I just use a potato masher.

mashed bananas

I never get the bananas as fine as the food processor does, but this seems to have no ill effect on the end product.

Easy for the win!

You’ll also need to combine the milk, sugar, butter, and salt and heat it to around 120° F.  The microwave is super convenient for this and I do it right in the measuring cup.

hot milk for bread dough

Combine 2 cups of the flour with the dry yeast.

active dry yeast with flour

Mix the yeast and flour together.  Then you’ll pour in the milk mixture and add the bananas, an egg, and an egg yolk.

(We’re reserving one white for glazing the loaves later.)

eggs for banana bread

At this point, the dough will be a lot more like batter and you’ll beat it on medium speed for about 3 minutes.

banana bread batter

Now you’re going to add in as much of the remaining flour as necessary to make a kneadable dough.

I like my dough to be fairly soft when I start to knead it, but you can make yours a little stiffer than mine if you like.

bread dough ready to knead

Here’s what it’ll look like when you dump it out.

bread dough before kneading

And once you knead it, it should look more like this.  See how it’s still soft enough to sort of flatten out a bit on the counter?

kneaded bread dough

That’s good because when dough is very stiff, the yeast bubbles have a hard time lifting it, and the result is heavy bread.

Softer dough will rise up beautifully, though.

Place the dough in a bowl, cover it with a wet tea towel, and leave it to rise for an hour.

Once it’s done rising, turn it out onto a lightly floured counter and divide it in half.

divide bread dough

Then you’ll want to make each half into a round loaf.  I do this by pulling the outer edges around so that there’s a smooth surface on the top and sort of an ugly mess on the bottom, like so.

bottom of banana bread loaf

It takes a little bit of practice to do this easily, especially with a ball of dough this size, but it’s the best way I’ve found to make nice smooth yeast dough balls for loaves, buns, or rolls.

Place each loaf onto a greased baking sheet.  You could try to fit two on one sheet, but I think it’s too crowded that way.

Cover each loaf with a wet tea towel and let the loaves rise until doubled, about 30-45 minutes.

Preheat the oven to 350°F about ten minutes before the rising time is up so the oven is nice and hot when your bread is ready to bake.

Then whisk an egg white together with a teaspoon of water.  Brushing this over the unbaked loaves will help them develop a beautiful sheen while they bake.

egg white wash for bread

Brush over the whole loaf, and then use a knife to make slashes on the loaf, like so:

slash risen bread dough

I find that a knife with really shallow serrations works great for a task like this.

Pop your loaf into the oven and bake for 30-45 minutes, then remove loaf to a wire rack to cool.

(And put your other loaf in the oven to bake!)

yeasted round banana bread

Then slice, butter, and enjoy.

banana yeast bread

Since the recipe makes two loaves, and since it has no preservatives, you’ll probably want to freeze one so that it doesn’t dry out before you get to it.

If you have a small family, try cutting the loaves in half and freezing each half separately.  That way you can defrost just one half at a time.

Yeasted Banana Bread

Printable Yeasted Banana Bread Recipe
makes 2 round loaves

5.5-6 cups all purpose flour (Gold Medal Unbleached is the BEST)
2 pkg. active dry yeast
3/4 cup milk
1/2 cup sugar
1 teaspoon salt
1/2 cup butter, cut into pieces
2 ripe bananas, mashed (1 cup)
2 eggs

In a large mixer bowl, combine yeast with 2 cups of the flour.

In a measuring cup, combine the milk, sugar, butter, and salt, and heat to 115°F.

With the mixer running, add the milk mixture to the flour mixture. Then add mashed bananas, 1 egg, and 1 egg yolk (reserve the white for brushing over the loaves.)

Beat at low speed until combined, then beat at medium speed for 3 minutes. Stir in enough remaining flour to make a soft, but kneadable dough.

Turn dough out onto a floured surface and knead 3-5 minutes, adding flour as necessary, until dough is smooth and elastic.

Place dough in bowl, cover with wet tea towel, place in a warm spot and let rise for 1 hour.

Turn dough out onto a floured surface, divide in half, and shape each half into a round loaf. Place each loaf on a greased baking sheet. Cover with a damp tea towel and let rise til double (30-45 minutes).

Use a knife with shallow serrations to make slashes around the loaf as shown in the photos. Beat egg white with 1 teaspoon water; brush over loaves.

Bake in a preheated 350°F oven for 30 minutes. Remove from baking sheet to cool on a wire rack, and place second loaf in oven to bake.