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Crock Pot Mexican Shredded Chicken

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MexicanShreddedChicken2R

My crock pot has been in a box, in my storage room, for years.  More years than I care to admit, really.  My issue with crock pots is this: if I have to pre-cook, or brown, meat prior to putting it into the crock pot then I might as well just cook the meal on the stove top or in the oven.  After all, I’ve already dirtied a pot.  For me, the only way I can get excited about using the crock pot is if there is zero ‘cooking’ prior.

It was this recipe that got me to unearth my crock pot and get on the bandwagon.  No prepping the meat at all beforehand, simply dump all the ingredients into the pot, turn it on and walk away.  It was great!  I absolutely loved having dinner cooking while I was busy doing other things all day long.  I suppose that’s the beauty of using a slow cooker, right?

I made quite a bit of changes to the original recipe from Skinnytaste.  I liked the idea of the recipe, and I did like the original recipe, but for me it was lacking a little something.  A few ideas immediately came to mind the first time I made it, and over the next few times I prepared this meal I perfected each change.  It is now exactly how we like it. The main changes I made are overall more spices, the addition of the poblano pepper and adding the frozen peas and corn at the very end, giving just enough time for them to thaw out.  I like my frozen veggies to still have their bright colors and a bit of a snap to them.  I always serve this dish over white long-grain rice, it really soaks up all the liquid nicely.  But I’m sure it would be perfect with brown rice too.

Other than the flavor, my favorite thing about this meal is the amount of leftovers.  This recipe makes a large amount and holds well in the fridge for at least 3-4 days.  When I make this, we usually eat it again for dinner once during the week, but also several times for lunch.  Sometimes, after I shred the chicken but before I add it back to the pot, I set some dry shredded chicken aside and use it in wraps the following day.  Delicious!

If your crock pot is in storage maybe this recipe will encourage you to dig it out. I really like crock pot cooking now and look forward to trying another recipe soon. Suggestions are welcome!

Here’s what you will need to serve 8-10….

Recipe

4 medium chicken breasts, boneless, skinless

1 large poblano pepper, diced (or one green pepper & one jalapeño, seeds and ribs mostly removed)

2-10 oz cans diced tomatoes with mild green chilies

15 oz can black beans, drained and rinsed

20 oz low sodium chicken stock

1 bunch scallions, chopped and divided in half

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin (plus some more for sprinkling)

1 tsp coriander (plus some more for sprinkling)

1 tsp chili powder (plus some more for sprinkling)

1 tsp cayenne pepper

1 cup frozen corn

1 cup frozen peas

1/2 lime, juiced

1/2 bunch of cilantro

salt & pepper to taste

your favorite rice, cooked

Method

Lay chicken breasts in a shallow baking dish.  Sprinkle both sides with some cumin, coriander, chili powder, salt & pepper.  Set aside.

To the bowl of a crock pot combine chicken stock,  black beans, diced tomatoes, 1/2 the chopped scallions, poblano pepper, garlic & onion powder, cumin, coriander, chili and cayenne.  Stir to combine.  Lay chicken breasts on top of mixture, cover and turn the crock pot on for 6 hours.

Once the crock pot turns off (or just before), remove all the chicken breasts and shred (use 2 forks).  Return all the shredded chicken back to the pot, add in the remaining scallions, frozen corn & peas and most of the cilantro.  Stir to combine.  Put the cover back on and allow to sit for about 15 minutes.  Just before serving add the juice of 1/2 lime, stir and portion into bowls, on top of rice.  Sprinkle with cilantro and serve.

Original recipe: http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html 

 

Mexican Shredded Chicken
 
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Ingredients
  • 4 medium chicken breasts, boneless, skinless
  • 1 large poblano pepper, diced (or one green pepper & one jalapeño, seeds and ribs mostly removed)
  • 2-10 oz cans diced tomatoes with mild green chilies
  • 15 oz can black beans, drained and rinsed
  • 20 oz low sodium chicken stock
  • 1 bunch scallions, chopped and divided in half
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin (plus some more for sprinkling)
  • 1 tsp coriander (plus some more for sprinkling)
  • 1 tsp chili powder (plus some more for sprinkling)
  • 1 tsp cayenne pepper
  • 1 cup frozen corn
  • 1 cup frozen peas
  • ½ lime, juiced
  • ½ bunch of cilantro
  • salt & pepper to taste
  • your favorite rice, cooked
Method
  1. Lay chicken breasts in a shallow baking dish. Sprinkle both sides with some cumin, coriander, chili powder, salt & pepper. Set aside.
  2. To the bowl of a crock pot combine black beans, diced tomatoes, ½ the chopped scallions, poblano pepper, garlic & onion powder, cumin, coriander, chili and cayenne. Stir to combine. Lay chicken breasts on top of mixture, cover and turn the crock pot on for 6 hours.
  3. Once the crock pot turns off (or just before), remove all the chicken breasts and shred (use 2 forks). Return all the shredded chicken back to the pot, add in the remaining scallions, frozen corn & peas and most of the cilantro. Stir to combine. Put the cover back on and allow to sit for about 15 minutes. Just before serving add the juice of ½ lime, stir and portion into bowls, on top of rice. Sprinkle with cilantro and serve.

Roasted Cauliflower with Lemon Cilantro Dressing

by

RoastedCauliflowerR

Whenever I  make vegetables as a side dish, 98% of the time I will roast them.  I think roasting brings out a wonderful, deep flavor of the vegetables and they get all crisp and caramelized on the outside. And, truthfully, roasting vegetables is so easy!  Just season and pop in the oven.  You only need to flip them once during the cooking time and voila, they are done.  My favorite vegetables to roast are cauliflower, broccoli and carrots.

This recipe is actually two recipes in one.  The first part, simply roasting the cauliflower with just salt, pepper and oil, is my basic recipe for making roasted vegetables and is practically effortless.  The cauliflower is delicious just like that. But every once in a while it is nice to have something a bit different, so I created this dressing to toss with the cauliflower after they have been roasted.  It comes together very quickly and can be prepared just after you toss the cauliflower in the oven.

Now we are having a hard time figuring out which preparation is our favorite.  If I told you we snacked on these during the day once would you believe me?  It’s true!  We actually snacked on cauliflower, as strange as that sounds.  The vinaigrette is such a terrific complement to the cauliflower and the addition of that cumin just makes it.  It almost lends an Indian spin to the recipe.

I love it when food that is healthy for us is also delicious. Cauliflower is filled with phytonutrients that fight disease and fiber that really helps to keep you full longer.  I end up feeling good about eating it, and there is no guilt over eating a lot of it.

Here’s what you will need to serve 2-3 as a side dish…

Recipe

1 small head of cauliflower, cut into florets of various sizes, washed and pat dried

2 Tbsp olive oil

Sea Salt (to taste)

Pepper (to taste)

Vinaigrette

1/2 lemon, zested

1 Tbsp lemon juice

2 Tbsp cilantro, finely chopped

3 Tbsp olive oil

1 small clove garlic, grated

1/8 tsp (scant) of ground cumin

Method

Preheat the oven to 400 degrees.

Turn the cauliflower upside down and start cutting into all the stalks and leaves until they are all removed.  Cut cauliflower into florets.  Wash and pat dry.  Lay on a large rimmed baking sheet and add 2 Tbsp olive oil, sea salt and pepper.  Mix well with your hands until the cauliflower is coated.

Roast in the oven for 30 – 40 minutes depending on how large your florets are and how soft you like your vegetables cooked.  I prefer mine more firm (as opposed to my husband who likes his softer), so I leave 1/2 the florets large so they don’t get overcooked.  Half way through the cooking time take the baking sheet out of the oven and turn each cauliflower floret over.  I find using a pair of tongs works the best.  Put back in the oven.

While the cauliflower is cooking get started on the vinaigrette.  To a small bowl add the lemon zest, juice, cilantro, grated garlic, cumin and 3 Tbsp of olive oil.  Whisk well until completely mixed.

Once done, remove  the cauliflower from the oven and transfer them directly into a large bowl.  Add the vinaigrette, one tablespoon at a time, to the cooked cauliflower, mixing to combine.  I usually end up using all the vinaigrette, but if you see they are getting soaked in the liquid, stop adding and taste.  This will all depend upon how large your cauliflower is. In the end, I don’t soak the vegetables, just give them a nice coating.

 

Roasted Cauliflower
 
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Author:
Ingredients
  • 1 small head of cauliflower, cut into florets of various sizes, washed and pat dried
  • 2 Tbsp olive oil
  • Sea Salt (to taste)
  • Pepper (to taste)
  • Vinaigrette
  • ½ lemon, zested
  • 1 Tbsp lemon juice
  • 2 Tbsp cilantro, finely chopped
  • 3 Tbsp olive oil
  • 1 small clove garlic, grated
Method
  1. Preheat the oven to 400 degrees.
  2. Turn the cauliflower upside down and start cutting into all the stalks and leaves until they are all removed.  Cut cauliflower into florets.  Wash and pat dry.  Lay on a large rimmed baking sheet and add 2 Tbsp olive oil, sea salt and pepper.  Mix well with your hands until the cauliflower is coated.
  3. Roast in the oven for 30 - 40 minutes depending on how large your florets are and how soft you like your vegetables cooked.  I prefer mine more firm (as opposed to my husband who likes his softer), so I leave ½ the florets large so they don't get overcooked.  Half way through the cooking time take baking sheet out of the oven and turn each cauliflower floret over.  I find using a pair of tongs works the best.  Put back in the oven.
  4. While the cauliflower is cooking get started on the vinaigrette.  To a small bowl add the lemon zest, juice, cilantro, grated garlic and 3 Tbsp of olive oil.  Whisk well until completely mixed.
  5. Once done, remove  the cauliflower from the oven and transfer them directly into a large bowl.  Add the vinaigrette, one tablespoon at a time, to the cooked cauliflower, mixing to combine.  I usually end up using all the vinaigrette, but if you see they are getting soaked in the liquid, stop adding and taste.  This will all depend upon how large your cauliflower is. In the end, I don't soak the vegetables, just give them a nice coating.