Crock Pot Mexican Pulled Chicken.

 

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Easy peasy!  I needed a quick dinner idea because I wasn’t in a mood to prepare something big or fancy (yes, even food bloggers feel this way).  I normally do love cooking but I was busy and my daughters kept asking for tacos and this dish just came to me.  Adjust it according to your tastes.

Ingredients:

14 chicken tender pieces (use as much as needed to feed your family – skinless breasts etc.)
1/2 of a large onion, diced
1 16 oz. can of low sodium black beans
2 tablespoons of chipotle chili powder
1/2 teaspoon cayenne pepper
1 jalapeño, stemmed and seeded (leave the seeds if you want it spicier)
4 garlic cloves, minced
2 tablespoons of ground cumin, use less if you don’t love it.
2 tablespoons of fresh lime juice
8 ounces or so of tomato sauce (puree works)
Salt and pepper
Cilantro (optional for garnish)

Directions:

Place the chicken first in your slow cooker, set on high for 2-3 hours, or on low to cook longer (4-6) hours.  Then add the remaining ingredients.  Cover and let it work its magic.  Prior to serving, I taste and adjust spices.  I shred the chicken with two forks.  You can use this as taco filling or as we did topping it over quinoa.

— Knead to Cook

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4 Comments

  1. Robin, this looks good! We have out of town guests coming this weekend and I will be doing a lot of cooking. This looks like a good welcome lunch for 2 families of 5. Do you think your recipe should be doubled?

  2. This dish looks so delicious and I love that I can set it and forget it when I leave for work in the morning and come home to a wonderful meal and delicious smelling house!

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