Ingredients
-
1
-
0.5
-
2
-
1
-
1
-
1
-
1 1/2
-
1
-
-
-
-
-
-
-
Directions
Slow-Cooker Tex-Mex Chicken, From Kraft Food & Family, Fall 2007, As written, I’d have to give this only three stars, mostly because 3 hours on high is going to reduce cut up chicken breast to dry, tasteless mush. I substituted bone in skinless thighs, and they were just falling apart at the 3 hour mark. Once the cooking was over, I took the meat off of the bones, shredded it, and added back to the pot. I only had 1 cup of salsa, which was fortunate, as I thought there was a bit too much liquid when the cooking was done. I added a can of drained pinto beans at the end, just to thicken things up a bit and add a bit more substance. I also added a teaspoon or so of ground cumin to add a bit of smokey flavor. This was great over chipotle rice, and would also be good as enchilada or burrito filling. Thanks for sharing!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mix Chicken With Seasoning and Flour in Slow Cooker. |
|
2
Done
|
Stir in All Remaining Ingredients Except the Shredded Cheese; Cover With Lid. |
|
3
Done
|
Cook on Low For 6 to 8 Hours or on High For 3 to 4 Hours. |
|
4
Done
|
Stir Just Before Serving. |
|
5
Done
|
Top With the Shredded Cheese. |
|
6
Done
|
Serve Over Rice and Garnished With Fresh Green Onions and Cilantro. |
