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.

Ingredients
  • 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
Directions

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.


at

2 comments:

  1. HeatherMay 3, 2008 at 9:14 PM

    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?

    ReplyDelete
  2. HeatherMay 4, 2008 at 5:08 PM

    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.

    ReplyDelete