I always equate crock pot cooking with cold winter days. I recently got a new crock pot and wanted to try it out, even thought we are well into May and winter is long gone (although it hasn't felt like it around here). I went for a Mexican Chicken recipe that I thought would make a great chicken taco salad. We loved this recipe and I even turned the leftovers into a soup. I just added a can of chicken broth and a little more of each of the spices, and voila, a whole different meal for lunch today.
Put 1 bag of boneless skinless chicken breasts in crock pot (mine were frozen when I added them)
Slice an onion and chop up a jalapeno and put it on top of the chicken.
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I used red onion because that's what I had on hand. Mix the Rotel tomatoes with 1 T each of Cumin, Chili Powder, and Oregano. Add 3 cloves of chopped garlic and salt and pepper to taste. Pour mixture over chicken. |
Cook on low 6-8 hours.
If you aren't using frozen chicken you could probably be ready to eat in closer to 4 hours.
Like I said earlier, we used this for chicken taco salads, but you could do wraps or chicken nachos or whatever floats your boat. I'm thinking I may be using my crock pot more frequently...even through the summer months. The idea of spending a day of fun in the sun and coming home to dinner sounds fabulous!
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