The purpose of What’s For Dinner? is to provide you a recipe with items on sale this week, with no more than 10 ingredients (not including pantry items), and coming in at under $10 per meal.
Admit it. We all love a chicken in a crockpot recipe.
And if you are like me – we love it even more when it is a mexican chicken in a crockpot recipe.
And we become in love when it is a “dump a bunch of stuff the night before” mexican chicken crockpot recipe.
Crockpot Mexican Chicken
4 boneless, skinless chicken breasts (6 oz each)
2 cans diced tomatoes (14.5 oz)
2 cans green chilies (6 oz) – or roasted hatch chilis
1 onion, chopped
1 garlic clove, minced
1 teaspoon smoked paprika
3/4 teaspoon salt
1 teaspoon cumin
2 adobe chili peppers (or 1/4 of can)
1 can black beans (or one freezer portion of cooked dried black beans)
6 cups cooked brown rice
1/2 cup cheddar cheese
1/2 cup of sour cream
1. Place chicken in a 5-quart slow cooker.
2. Mix next nine ingredients in a medium bowl and pour over chicken.
3. Cover and cook on high for 3-4 hours or until chicken is tender.
4. Cook rice to specifications.
5. Shred chicken with forks and stir well.
6. Serve with rice, cheddar cheese, sour cream and tortillas (and Tabasco Sauce if you are like me).
Makes an awesome soft taco filling or as a mexican stew.
What about you? What is your favorite “dump and go” recipe? Share it with us via the comments or on the Kansas City Mamas Facebook Page.