EL POLLO CINCO DE MAYO – SLOW COOKER MEXICAN CHICKEN
This slow cooker recipe is packed with yumminess! You can either serve it over rice or in a tortilla with avocado, sour cream (crema) and shredded cheese. VIDEO https://www.youtube.com/watch?v=2elB4Tw2yfU
INGREDIENTS
Nutrition- 1
- 1
- 1(10 ounce) can rotel
- 3⁄4
- 1⁄2red pepper, diced
- 1jalapeno pepper, seeded, ribs removed and finely diced
- 8
- 1
- 2
- 2teaspoons ground cumin
- 1teaspoon onion powder
- 1tablespoon taco seasoning
- 1teaspoon smoked paprika
- 1teaspoon dried chipotle powder
- 1teaspoon dried ancho chile powder
- 1⁄2teaspoon cayenne pepper
- 1⁄4
- 1⁄4
- 2
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DIRECTIONS
- In the crock pot, combine all ingredients except chicken breasts. Season chicken and lay atop the beans mixture. Cook on Low for 9 ½ hours or High for 6 hours.
- About ½ hour before the end of cooking time, remove chicken from slow cooker and shred into strands. Return chicken to crock pot and stir into beans mixture. Continue cooking for 30 minutes more. Serve over Mexican rice or tortillas with grated cheese and sour cream.
- Note: Cut cooked chicken breasts in half and place them in the bowl of stand mixer with the paddle attached. Run on medium (6) speed for 15 to 20 seconds or until chicken is well-shredded. For hand mixer, cut chicken into smaller pieces.
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