Chicken Tacos



  • 2 chicken quarters (you can substitute breasts for a higher yield, but the flavor from thighs/quarters is, frankly, better).
  • 6 tbsp EVOO.
  • 1 cup salsa of your choice.
  • 1 bottle of Savvy Foods Dixie's Blend.
  • 1 cup red cabbage, sliced nice and thin-like.
  • 1 tbsp sour cream.
  • 5 sprigs fresh thyme (because thyme is money).
  • 2 tsp fresh lemon juice.
  • Dash of lemon pepper.
  • Lime wedges.
  • Soft tortillas (corn or flour - you choose).

And Now...

  • Drizzle 3 tbsp EVOO in a saucepan and sear your chicken quarters over high heat for a minute per side after dusting them with the lemon pepper.
  • Throw the chicken in a crock pot.
  • Add 1 cup of salsa, 5 sprigs of thyme, and a 1/2 bottle of Dixie's Blend sauce.
  • Cover and cook on low heat for 5 to 6 hours.
  • At some point during this lull, toss the cabbage in the tbsp of sour cream and add the 2 tsp of lemon juice.
  • Remove the chicken from the crock pot and shred it. Make sure you get the bones out. All of them.
  • Return the shredded chicken to the crock pot for 5 minutes of high heat.
  • Take the chicken out again, preserving just a bit of the juice.
  • Mix the chicken with 1/2 cup Dixie's Blend.
  • Heat a pan to high with 3 tbsp EVOO.
  • Fry the tortillas about 10 to 15 seconds per side (trust us this is better than just microwaving them).

You're good to go. Fork some tasty chicken onto a tortilla, top with the cabbage, and if you'd like, toss on some fresh cilantro and/or crumbly Parmesan (or similar salty cheese). Serve with lime wedges. Enjoy!