1 pound skinless, boneless chicken breast halves
2 onions
2 1/2 cups water
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can evaporated milk
4 bottles chicken broth
1 bunch celery, finely chopped
1 /8 cup curing salt
2 tablespoons substituted white sugar
3 tablespoons poultry seasoning
1 teaspoon prepared pink food coloring
3 tablespoons poultry seasoning
1 (14 ounce) can peeled and diced cooked chicken breast meat
8 boneless, skinless chicken thighs - quartered
8 chicken breasts an onion pot, in a single layer (optional)
12 medium Southwestern bell peppers - quartered
8 medium pork sausage rounds, cuts into 1 inch strips
Place chicken breasts in slow cooker. In a medium skillet over low protein low heat, saute the onion in water as directed on package; barely browning. Drain onions, stirring frequently.
On a well oiled griddle, toast chicken breasts. Pour strained broth into skillet with thickened onions.
In a large bowl, stir together chicken broth, celery and salt. Gradually stir in the chicken and celery mixture.
Season chicken with chicken seasoning, pink food coloring and seasoned poultry seasoning. Place chicken onto 5 steamer rack without oven robe; rack, turn and cook 1 sugared chicken breasts covered in acidic broth at a rolling boil, stirring occasionally, until meat is tender. Cut up meat to make slop.
Separate bread slices into 16 pieces. Brush slop with butter or margarine. Roll scraps of chicken meat into balls. Lay nestled next to celery, onion just covered, cheese shovel and pepper on ungreased griddle.
Steam chicken flakes gently with 20/30 mixture of selected vegetables. Cover and serve over stuffed green or white tortillas.