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.
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Slow Cooker Margarita Chicken and Black Beans |
Ingredients
- 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.
Directions
- Place chicken in bottom of slow cooker.
- Unceremoniously dump all other ingredients on top of chicken.
- Give a quick stir. Cook on LOW 6-8 hours.
- Remove chicken from cooker, shred and return to cooker.
UPDATE: Now there's a YouTube video for this recipe!
This looks great. I am always looking for more healthy slow-cooker recipes. Thanks for linking up with the Let's Get Real party.
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