Another slow cooker recipe! I really like the idea of coming home from work to a pot of this stewy chicken ready to be stuffed into taco shells, wrapped in tortillas or served over cilantro brown rice and topped with grated cheese, chopped lettuce, sour cream and sliced avocado.
Slow Cooker Chicken for Tacos, burritos...
dash olive oil
2 boneless skinless chicken breasts
1/2 red onion, finely chopped
2 cloves garlic, minced
1 jalapeno chile, seeded, minced
1 14oz tin diced tomatoes
2 teaspoons cumin
1 1/2 teaspoon chile powder
1 teaspoon brown sugar
1/2 teaspoon chipotle powder
1/2 teaspoon dried oregano
1 cup chicken stock
1 14oz tin black beans, rinsed, drained
1 cup corn kernels (fresh or frozen)
s + p
lime juice, to taste
In a bowl, stir together onion, garlic, chile, tomatoes, cumin, chile powders, sugar, oregano and stock, season with salt and pepper. Add drizzle a bit of olive oil in bottom of slow cooker. Place chicken in bottom of slow cooker. Pour seasoned tomato mixture over chicken. Cook Low for 6-7 hours. Chicken will be very tender and shred easily with a fork. Stir in beans and corn, the stirring will break up chicken into bite sized pieces. Cook until heated through, about 10 minutes. Drain off excess liquid. Adjust seasoning with salt, pepper and lime juice.