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Monday, December 5, 2011

Mexican Crock Pot Chicken

I'm a novice crock-potter. I've had more failures than successes with this sucker but I'm determined to figure out how to make it work for me. I am a expert at making chicken soup so I thought, how different can that be from using a crock pot. GENIUS MOMENT! We've come to find in our house that we both really love pulled chicken... pulled chicken, crock pot, soup BINGO. This recipe is inspired by recipe I found in my new favorite cookbook, The Southern Living Cook Book. No, I'm not making any money off of promoting this sucker, I just have found it to be a great resource for inspirations for new recipes and easy recipes. Check it out and I'd love to know what you think.

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
  1. 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. 
  2. Add your beans to the bottom of the pot and then add the garlic. 
  3. Plop the chicken on top and mix in the remaining ingredients, except for the peppers and corn. 
  4. Cover the pot and let it cook for 4 hours. 
  5. Add the veggies and cook for an hour.
  6. 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.
  7. You're ready to eat! Serve on top of some rice and maybe top with a little cheese.

1 comment:

  1. I make something similar without the beans and chicken sausage and use it to make chicken quesadillas. So good!