This recipe is so easy, it is rather embarrassing. I’m only including it because I know that a lot of you out there are pressed for time and are looking for easy slow cooker recipes. Often, I have served this at my house and people have asked for the recipe (which has spread like wildfire amongst family and friends). I make this for tacos, burritos, or even as a stand alone dish served with rice. Here it is – in all of its simple glory.
- Chicken breasts – I usually use four
- one jar of salsa
Yep, that’s it. I often throw in a half-can of black beans, or some frozen corn. Hell, you can even throw in some jalapenos or cilantro if you want to be fancy.
You can cook it in 4 hours or 8. The only caveat is that the dish will be extra juicy when it is done because you do not pre-cook the chicken.
As a result, I strain some of the sauce out if I am planning to use it for soft-tacos or burritos. Then, I shred it with a fork.
You could pre-cook the chicken, but I find that it dries out too much, and becomes too much trouble if you are looking for something very simple on a school night.
This is a recipe I modified from: http://stayforsupper.com/2012/08/21/buffalo-chicken-taquitos/ and it has been a good hit. If you wrap the taquitos tightly, it will yield about 18.
Serve with blue cheese dip and/or celery sticks. You can also cut the hot sauce with regular buffalo sauce to diminish the heat.
- tortillas – I prefer El Banderito – some brands aren’t that good for rolling i.e. mission
- 4 cups shredded chicken – you can cook it yourself, or use a rotisserie
- 2 cups mozzarella
- 4 oz cream cheese
- 1/3 cup franks hot sauce
- 1/3 cup milk
- 2 tbs butter
- 1 clove garlic, minced
- sea salt & pepper, to taste
- 1 tsp cumin
I have been on a tomatillo kick lately. I’ve been looking for a nice chicken chili recipe for a while, and I created this from several different recipes. This is definitely going on my permanent rotation. I served this with a little sour cream and cilantro, and I made some cornbread to go along with it – a perfect fall dish after a long day at work. If you choose to buy salsa verde, this becomes a very quick, economical meal, as well. If you use one complete beer or 1-1.5 cups of chicken broth the consistency will be more soupy. Reducing the liquid gives you more of a chili consistency. Either way works well.
Simply assemble the ingredients and cook on a low and slow setting – 8 hours.
Serving suggestions: fresh cilantro, avocado, sour cream, Mexican cheese, cornbread as a side dish, corn tortillas.
You will need:
- 2 lbs chicken breast or thighs
- 2 cups Salsa Verde/tomatillo salsa* – you can buy this (use a 16 oz jar) or make it. see recipe below
- half white onion, sliced thinly
- 1 bell pepper, diced (I used a yellow one for this recipe)
- 1 can pinto beans
- 1 can cannelini beans
- 1 cup chicken broth or a little less than one beer
- 2 tsp cumin
- salt and pepper to taste
- fresh cilantro
- jalapenos (de-seeded) if you want to add spice
Homemade Tomatillo salsa:
- 1 1/2 lbs fresh tomatillos
- 6 whole garlic cloves, peeled
- 1/2 onion, chopped
- 1 cup fresh cilantro
- 2 jalapeños, stems removed and deseeded (for extra heat use serranos instead)
- juice and zest from 1 lime
- 1 tablespoon cumin powder
- 2 teaspoons honey
- 1 teaspoon sea salt