One of our favorite meals is Mexican chicken. This meal is a great slow cooker supper and can be so diverse. We can have it as tacos, burritos, salad and it can easily be converted to a soup.
First, start with one or two pounds of boneless, skinless, chicken breast.
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| raw chicken in the slow cooker |
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Second, add one can of regular Ro-Tel to the pot.
Third, add fresh cilantro to taste. I add about one-fourth cup of cilantro leaves.
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| Fresh cilantro from the garden. |
Fourth, add jalapeno pepper to taste. I grow a milder variety of jalapeno pepper, so we get the taste without massive amounts of heat. The children don't like things overly hot.
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| Two jalapeno peppers from the garden. |
Fifth, add one can black beans (rinsed and drained), a half cup of corn, and one medium chopped onion.
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| Ready for the lid! |
Now, I set the slow cooker on low and let cook for six hours. I like to shred the chicken breast after four hours of cooking. It allows the flavors to mix better with the chicken.
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| Finished product! |
We had ours with burritos by draining the liquid from the mixture. Wheat tortillas, sour cream, shredded cheese make a yummy dinner.
Ways to modify:
1. Instead of using Ro-Tel, you can add a can of diced tomatoes.
2. Taco or burrito seasoning may be added.
3. 16 oz of chicken broth can be added to make it into a soup.
4. Makes a great salad topper for a crisp bed of lettuce.
5. Can be a topper for nachos.
One great recipe for a family on the go!
