Street Chicken Tacos

4-6 boneless chicken breasts
2 (10 oz.) cans green chile enchilada sauce or 1 large can
2 cans El Pato (or 1 El Pato and 1 tomato sauce)
1 sweet onion - diced
1 1/2 c. brown sugar

Boil chicken for 30 minutes or until it falls apart.  While it's boiling, combine all other ingredients in a crock pot set on low heat.  Shred chicken, put in crock pot and cook for 3-4 hours.

Rice
2 c. rice
4 c. water
1/2 onion - diced
1/2 cube butter
1 TBSP. minced garlic
1-2 cans black beans - drained and rinsed
Season salt

Combine rice, butter, onion and garlic in pot and saute on medium heat until onions are soft.  Add the water and season salt and bring to a boil.  Cover and simmer on low until all liquid is absorbed (15-20 mins.).  Mix the black beans in with the rice and serve.

*It's great wrapped up in a tortilla with lettuce, olives, tomatoes, cheese, cilantro and sour cream or as a salad with a few crushed up tortilla chips on top.

Sweet Teriyaki Chicken

Ingredients:
1 c. soy sauce
1 c. sugar
1 tsp. garlic salt
1/2 onion, chopped or a small handful of dried onion
4-6 chicken breasts (mine were frozen)

Directions:
Place chicken in your crock pot.  Put everything else into a saucepan and heat over medium until boiling to dissolve sugar.   Pour sauce over chicken.  Cook on low for 6-8 hours or on high for 3-4 hours.  Serve over rice (white or brown).

*I stir-fried some carrots, broccoli, green and red peppers, water chestnuts & celery (or you could use a bag of frozen stir-fry veggies) and made it into a rice bowl.  Super yummy!

I got this recipe from sixsistersstuff.com.