I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Friday, March 14, 2008

Slow-cooked Mexican Style Chicken

This seems to be a popular recipe among our friends, and everyone seems to make it just a tad bit differently. Some add more veggies, some serve it in tortillas, some shred the chicken, etc. Here's our version of the Slow-Cooked Mexican Chicken.

  • 2 chicken breasts, boneless and skinless
  • 1/2 jar mild salsa
  • 1 cup canned, or frozen, corn
  • 1/4 onion, sliced thick
  • 1 red pepper, cut in thick strips
  • 1 Tablespoon taco seasoning
  • Green onions, sliced
  • cheddar cheese, shredded
  • 2 cups rice, cooked

1. Cut chicken breasts into 1-inch chunks. Add all ingredients through taco seasoning, into slow cooker. Cook for approximately 5-6 hours.

2. Turn slow cooker off and uncover. Prepare the rice. Serve chicken over rice, topped with green onions and cheese. If the remaining sauce is too thin, stir in a tablespoon of flour to thicken it up.


Heather said...

For the 5-6 hours... do you cook it on high or low?

Also, I'd love to know what other vegetables some of your friends/family throw in there. Any ideas to share?

Heather said...

We ended up making this today. Since it was 5-6 hours, I assumed it should be cooked on low. It turned out fantastically.

We loved it, and now it instantly became one of our favorite go-to meals. We'll probably be making this every couple of weeks now!

Thanks for sharing the recipe.