1 whole chicken (or a bone in turkey breast)
1 onion, cut into 4 pieces
1 jalapeno, cut in half,seeds removed
4 Tablespoons taco seasoning of choice
1 tablespoon ground cumin
1 tablespoon kosher salt
place everything in the crock pot and add enough liquid to cover chicken by about half, set on high for 3 hours, or low for 5.
remove chicken in pieces to a platter. Let cool a bit and shredmeat with two forks. Place shredded meat on a platter, and garnish with cilantro, limes and salsa and let everyone make their own tacos at the table. Serve with corn tortillas and pass the (full-fat) shredded cheese.
Chef it up: The night before cooking, “dry brine” your chicken bypatting dry with paper towels, and rub taco seasoning, cumin and salt all overthe bird. Place on a pan and cover loosely with saran wrap (this dries the skinout a bit and makes for some more texture in your pulled chicken tomorrow). It’s not necessary but is a nice addition ifyou have the time.
Andrea Rosenblatt of A. Chef's Cooking Studio