Friday, February 28, 2014

Slow Cooker Margarita Chicken and Black Beans

     I'm pretty sure there's about 150,000 different slow-cooker Mexican style chicken recipes floating around the interwebz, so I figured why not add another? This particular recipe assembles quickly and makes for a fairly versatile meal. We served it over rice, in tortillas and as a nacho topping. Just make sure to drain off any excess liquid if you're using it in tortillas, tacos or nachos, otherwise everything will get soggy. This is very mild. I wound up adding habanero hot sauce to mine, but I really like the heat. As always, any notes are in blue.

Slow Cooker Margarita Chicken
and Black Beans
  • 1 pound boneless, skinless chicken
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can stewed tomatoes, with liquid
  • 1/2 onion, chopped
  • 1/2 bell pepper, chopped (any color is fine; we used red)
  • 1 tablespoon pepper in adobo sauce (you can find these canned in the ethnic section of most grocery stores)
  • 2 ounces tequila (optional if booze isn't your thing)
  • 1 tablespoon lime juice (I used the stuff from the little plastic lime. I love that sort of thing)
  • 1 teaspoon Pilsen Latino Seasoning (from The Spice House)
  • for those who don't have access to the above seasoning, it includes: coarse Kosher flake salt, garlic & onion powders, Mexican oregano, Tellicherry black pepper, hot red pepper flakes.
  1. Place chicken in bottom of slow cooker.
  2. Unceremoniously dump all other ingredients on top of chicken.
  3. Give a quick stir. Cook on LOW 6-8 hours.
  4. Remove chicken from cooker, shred and return to cooker. 

UPDATE: Now there's a YouTube video for this recipe!

1 comment:

  1. This looks great. I am always looking for more healthy slow-cooker recipes. Thanks for linking up with the Let's Get Real party.