Salsa Chicken

IMG_0240

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.

  1. Chicken breasts – I usually use four
  2. 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.

Enjoy:)))

Advertisements

Buffalo Chicken Taquitos

IMG_0215

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.

  1. tortillas – I prefer El Banderito – some brands aren’t that good for rolling i.e. mission
  2. 4 cups shredded chicken – you can cook it yourself, or use a rotisserie
  3. 2 cups mozzarella
  4. 4 oz cream cheese
  5. 1/3 cup franks hot sauce
  6. 1/3 cup milk
  7. 2 tbs butter
  8. 1 clove garlic, minced
  9. sea salt & pepper, to taste
  10. 1 tsp cumin
  1. Preheat oven to 425 degrees.
  2. In a small sauce pot over medium low heat, melt butter.
  3. Add garlic and cumin
  4. Add cream cheese and stir until melted and completely combined with butter and spices.
  5. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt and pepper to taste
  6. Combine chicken and sauce.
  7. Lay out a tortilla; I use maybe 2 tbs chicken and a sprinkle of mozzarella.           IMG_0208          IMG_0210-0
  8. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone. I use a pastry brush and water to seal the tortilla well.                                                                                    IMG_0212
  9. Brush taquitos with vegetable oil on all sides.                                            IMG_0213
  10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown

IMG_0214

Serve and Enjoy:)

Slow Cooker Chicken Tomatillo Chili

chili-verde-078

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:

  1. 2 lbs chicken breast or thighs
  2. 2 cups Salsa Verde/tomatillo salsa* – you can buy this (use a 16 oz jar) or make it. see recipe below
  3. half white onion, sliced thinly
  4. 1 bell pepper, diced (I used a yellow one for this recipe)
  5. 1 can pinto beans
  6. 1 can cannelini beans
  7. 1 cup chicken broth or a little less than one beer
  8. 2 tsp cumin
  9. salt and pepper to taste
  10. fresh cilantro
  11. 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