This is a great weekday dish that you can set up and let your slow cooker do the work
It doesn’t take many ingredients to bring a great Mexican flavor to the table
The key is to build layers of flavor
Let’s start with 1 onion, 1 jalapeno and 3 garlic cloves
Peel and chop the onion
Cut the top off of the jalapeno then slice it lengthwise
Using the tip of a spoon remove the seeds and ribs
This will take away some of the heat but not the flavor of the pepper
Add the jalapeno and garlic to a food processor and pulse until chopped
Place the onions, garlic and jalapeno in the slow cooker and sprinkle with kosher salt and ground black pepper
Next we will need our chicken
We are using 3 boneless skinless chicken breasts (roughly 3 pounds)
You can use boneless thighs or even a mix of white and dark meat per your preference
Trim the chicken of any excess fat and lay over the vegetables in the slow cooker
Next we will need one 28 ounce can of diced tomatoes, one 4 ounce can of chili peppers, the juice and zest of one lime and 2 tablespoons of taco seasoning
Click our link to make your own Taco Seasoning
Sprinkle the taco seasoning over the chicken
Next add in the tomatoes
Then the chili peppers
Add in the lime juice and zest
Seal the slow cooker and cook on high for 4 hours or low for 8 hours
The chicken should be nice and tender when you open this up
Remove the chicken to a cutting board and shred using 2 forks
Continue until all the chicken is nicely pulled apart
Add the chicken to a bowl
Using a slotted spoon scoop out the peppers and tomatoes and add to the bowl as well
You can add as much of the liquid as you prefer to moisten the chicken
We served this with our Garden Fresh Salsa, lime wedges, shredded cheddar, Queso Fresco, fresh cilantro and diced red onions
You can eat this in a bowl, with flour tortillas or with warmed taco shells which is what we did
Enjoy!!!
Simply Sundays! ~ Slow Cooker Mexican Chicken
Ingredients
3 boneless skinless chicken breasts (roughly 3 pounds)
1 onion
1 jalapeno (seeds and ribs removed)
3 garlic cloves
1 – 28 ounce can of diced tomatoes
1 – 4 ounce can of chili peppers
1 lime (juice and zest)
2 tablespoons of Taco Seasoning
kosher salt
ground black pepper
Optional for serving
lime wedges
shredded cheddar
Queso Fresco
fresh cilantro
diced red onions
taco shells or tortilla shells
Directions
Peel and chop 1 onion. Cut the top off of 1 jalapeno and slice it lengthwise. Using the tip of a spoon remove the seeds and ribs. Add the jalapeno and 3 garlic cloves to a food processor and pulse until chopped. Place the onions, garlic and jalapeno in the slow cooker and sprinkle with kosher salt and ground black pepper
Trim 3 boneless and skinless chicken breasts of any excess fat and lay over the vegetables in the slow cooker. Sprinkle them with 2 tablespoons of Taco Seasoning. Next add in one 28 ounce can of diced tomatoes, one 4 ounce can of chili peppers and the juice and zest from 1 lime
Seal the slow cooker and cook on high for 4 hours or low for 8 hours. After the 4 hours, remove the chicken to a cutting board and shred using 2 forks. Add the chicken to a bowl. Using a slotted spoon scoop out the peppers and tomatoes and add to the bowl as well. You can add as much of the liquid as you prefer to moisten the chicken
Optional
Serve this with our Garden Fresh Salsa, lime wedges, shredded cheddar, Queso Fresco, fresh cilantro and diced red onions. You can eat this in a bowl or in flour tortillas or with warmed taco shells
Tools used to make this recipe
Architec Gripperwood Cutting Board
Wilton Recipe Right 3 Piece Cookie Pan Set
KitchenAid 3-Speed Hand Blender
Instant Pot 7-in-1 Pressure Cooker
© Simply Sundays 2017
All rights reserved
This is waiting for me tonight! Looking forward to trying it out.
There’s nothing better than having dinner ready when you walk in the door! Hope you enjoy it!
This post is def calling my name! 🌶
Great for a busy weeknight meal!
So true! 🍓