Tuesday, September 6, 2016

Mexican Chicken in the Crock

I have no idea why I've got such an urge to cook, but it's happening. The scallion and corn chowder got me started, and now I'm whipping up soups nightly (keep posted for my carrot and apple soup recipe).

A friend of mine was telling me that she puts her chicken in the crock pot with hot sauce and leaves it until it falls apart. Then she shreds it and uses it as a form of buffalo chicken. I thought it was a great idea, but by the time I got to King's, I decided to make something different entirely. I love when chicken is draped in peppers and onions, and other wonderful things (to make me forget I'm eating chicken). So I decided to do that.

This recipe prep took about 5 minutes, and it needs 6 - 8 hours in the crock pot on low, or 4 hours on high.

Everything but the chicken and stock. I put the chicken in last and then mixed it with my hands, covering the chicken. Last, I added the stock.

What you'll need:
  • 2 garlic cloves, smashed
  • 1 lb. chicken breasts (about 4 breasts)
  • 6 oz. your favorite salsa
  • 1/2 yellow onion, chopped 
  • 1 orange pepper, sliced 
  • 6 jalapeƱo wheels
  • 1/2 c chicken stock
  • 3 slices of lime
  • cilantro for topping
Pour everything into the crock pot and cook on low for 6 - 8 hours, or on high for 4 hours. Serve over brown jasmati rice (or your choice of rice) with black beans.

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