We’re all pressed for time so finding a recipe that almost cooks itself is always fabulous. Plus, you can use the shredded chicken that you make in an assortment of dishes or vary it a little to create something new.

This recipe slow cooks the chicken in either a slow cooker or rice cooker, but I’ve also made it with a pan on the stovetop using a slow simmer. It’s just easier in the slow/rice cooker since you don’t have to mind it as much.

Shredded Chicken

2 to 4 chicken breasts (one per person)
1 16 oz bottle salsa
1 can ROTEL tomatoes & chiles

Slice chicken breasts in half length-wise. Place 16oz bottle of salsa in slow/rice cooker or pot. Add chicken and mix. Simmer/cook for two hours.

Remove chicken from salsa and using two forks, shred the chicken. Reduce the sauce in the slow/rice cooker or pot in half. Drain the can of ROTEL tomatoes and chiles and add to sauce. Return chicken to salsa/Rotel mixture and cook a little more.

You can use the shredded chicken to fill your hard or soft tacos or flour tortillas. Use on top of salad for a taco salad variation.

Change up the recipe by substituting your favorite BBQ sauce (mine is Sweet Baby Ray’s) for the salsa. You can make a pulled chicken sandwich by making that change!

Hope you liked today’s Cook’s Treat!

Now today’s recipe comes with warnings! LOL! First, definitely use something non-stick, but even then, prepare for stickiness.

Second, watch out for the hot honey/sugar/caramel that will develop. There is nothing worse than a sugar burn because of how hot it gets.

So having limited my liability, here’s today’s Cook’s Treat! Cinnamon Honey Bananas.

I know we’ve talked about the benefits of both cinnamon and honey in other blogs. You can’t go wrong with having both in your diet on a regular basis since they are miracle foods. As for bananas, they are another great addition to your diet. They are low in saturated fat, cholesterol and sodium and a good source of various vitamins and dietary fiber.

They come with their own packaging for ease of transport (LOL!) and you can use them in various ways, including substituting them for butter in baking recipes.

Today’s recipe is about them all alone, whether as a side dish to a meal if you like the sweet on your plate or as a dessert.

Directions

Pre-heat a non-stick skillet and add a tablespoon of butter.
Slice two bananas in half and place in the skillet.
Drizzle honey over the bananas.
Sprinkle cinnamon over the honey.
Cook for about 3 or 4 minutes (depends on how hot the pan is) and then flip.
Repeat on the honey and cinnamon.

You should have a nice sugary glaze on the bananas from the honey and the caramelization as they cook. If not, flip again, but don’t add more honey or cinnamon. The sugars will caramelize from the heat of the pan.

Serve alone or over ice cream/yogurt.

Voila! Hope you enjoyed today’s recipe!