Sunday, 3 February 2013

Slow Cooker Mexican Chicken

A while back I found this fantastic looking recipe for Chicken taco bowls over at I Heart Nap Time.  I had to try it because it looked so good!

I just had to try it, and I needed to share because it was so good! And because I'm me, I can't just follow a recipe as written.  Especially when the recipe is basically "take all these yummy things and put them in a crockpot!"  

Here's my modification on her recipe:

  • 2 boneless skinless chicken breasts
  • 1/4 cup water (next time I would omit this!)
  • 1 cup salsa
  • 1 tsp chili powder
  • 3/4 tsp ground cumin
  • 1/2 tsp sea salt
  • 1 clove minced garlic
  • 1 can black beans (drained & rinsed)
  • 1 can corn (I used about 1 cup frozen)
  • 1 lime juiced
  • 1/2 can diced tomatoes (drained - I added these because they were in my fridge and needed to be used!)
 photo B8B40448-4792-4E40-B157-96C30631098D-8621-000004C9C1257DB5.jpg
(so mine doesn't look quite as pretty, but it was sure yummy!)

Put chicken in bottom of crockpot and pour salsa, beans, tomatoes and corn over top.  Add chili powder, cumin, salt, garlic, lime juice.  Cook on low for 8-10 hours.  Shred chicken with forks & mix.

The original recipe recommends serving over rice (at the bottom Jamielyn has a recipe for cilantro lime rice, which I LOVE - so definitely go and check that out!!)

I made it into a taco salad, putting a bunch of lettuce in a bowl, crushing hint of lime tortillas, and then topping with chicken mixture.  

Adam and I also thought the leftovers would be really good in a quesadilla!  

I'd love to hear how you'd would eat this tasty crockpot of deliciousness! 


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