Also, I'll make one last request of you fine reader - with my novice status of crock potting, I'd love to see your recipes and test them out! Please comment on this post and share a recipe or link to your blog with a recipe. Thank you!
ANYWAYS... on to the recipe for my Mexican Crock Pot Chicken
Mexican Crock Pot Chicken
(this is about 4 servings worth, add more chicken and the servings increased, there is certianly room for it in the broth.)
(This recipe is for 4 servings approx, adjust meat and liquid for more servings)
- 2 chicken breasts
- 1 tsp oregano
- 1 tsp cumin
- 1 can petite cut tomatoes - drain the juice
- 1-2 tsp of sea salt (to taste)
- 1 tsp chili powder
- 1 can pinto beans - with juice
- 20 oz of chicken stock (if you add more chicken breast, add more stock - just make sure the chicken is covered)
- 4 garlic cloves, chopped
- 4 chicken sausage - spicey
- 1 cup frozen corn
- 1 cup frozen peppers
- Plug in your crock pot and turn it on to High. I have a 6 quart cooker as an FYI for the amount of liquid. The amounts listed above are suggestive - just make sure you have enough liquid to cover the chicken breasts and the sausage.
- Add your beans to the bottom of the pot and then add the garlic.
- Plop the chicken on top and mix in the remaining ingredients, except for the peppers and corn.
- Cover the pot and let it cook for 4 hours.
- Add the veggies and cook for an hour.
- Pull out the chicken and pull it apart with a fork so it's shredded. I added it back into the pot and turned it down to warm.
- You're ready to eat! Serve on top of some rice and maybe top with a little cheese.