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Crock Pot Mexican Shredded Chicken

by

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.

Mexican Chicken Soup

by

MexicanChickenSoupR

I have been eyeing this recipe for a few years now and never got around to making it.  Until now.  Not sure why it took me so long – maybe because I make many different soups that we love and want to eat all the time.  I am happy to now report that this recipe will also be put into the winter soup rotation.  We really liked it!  If you can get your hands on a pre-made rotisserie chicken, this will be super easy and quick to prepare.  And lately, I’m all about quick and easy preparations.

The main change (addition) I made to the recipe is adding corn.  I just felt that a mexican chicken soup needed corn in it.  Plus, i like the pop of yellow color in here. Oh, and we don’t really add all the extras when serving, but you are free to add some tortillas and sour cream to each bowl when serving.

Here’s what you will need to serve approximately 6-8 people (one pot of soup)…

Recipe

1 rotisserie chicken, meat shredded

2 medium onions, chopped

2 stalks celery, chopped

4 medium carrots, chopped

3/4 cup frozen corn

4 large garlic cloves, minced

2 1/2 quarts chicken stock, low sodium

1 (28-ounce) can whole tomatoes, break up with a hand blender or in a food processor

4 jalapenos, seeded and minced (you can leave some seeds for some spice)

1 teaspoon (heaping) ground cumin

1 teaspoon (heaping) ground coriander

1 small bunch cilantro, chopped

salt & pepper to taste

Method

Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions become translucent. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their juice, jalapenos, cumin, coriander and some salt and pepper to taste.

Bring soup to a boil, then lower heat and simmer for 25 minutes.  Add frozen corn and shredded chicken, continue to simmer soup for another 10 minutes.

Add all of the cilantro, mix to combine and ladle into bowls. Yum!

Recipe adapted from Ina Garten 

Mexican Chicken Soup
 
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Author:
Ingredients
  • 1 rotisserie chicken, meat shredded
  • 2 medium onions, chopped
  • 2 stalks celery, chopped
  • 4 medium carrots, chopped
  • ¾ cup frozen corn
  • 4 large garlic cloves, minced
  • 2½ quarts chicken stock, low sodium
  • 1 (28-ounce) can whole tomatoes, break up with a hand blender or in a food processor
  • 4 jalapenos, seeded and minced (you can leave some seeds for some spice)
  • 1 teaspoon (heaping) ground cumin
  • 1 teaspoon (heaping) ground coriander
  • 1 small bunch cilantro, chopped
  • salt & pepper to taste
Method
  1. Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions become translucent. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their juice, jalapenos, cumin, coriander and some salt and pepper to taste.
  2. Bring soup to a boil, then lower heat and simmer for 25 minutes.  Add frozen corn and shredded chicken, continue to simmer soup for another 10 minutes.
  3. Add all of the cilantro, mix to combine and ladle into bowls.

 

Taco Lettuce Cups

by

Taco2

We’ve been trying to cut back on our carb intake lately (brief stint on South Beach).  Just to be completely clear, it has not been fun.  Not fun at all.  I really like carbs!!   Eliminating them from meals is….difficult.  Take something as simple as a taco.  Can’t have the taco.  Now what?!  Lettuce leaves have never played such an important role in cooking.

I did some searching around on the web for carb free meals and phase one South Beach meals.  I came across some interesting ideas.  One of which was this taco, using lettuce as a vessel to hold the taco filling.  Genius.  I love using Boston lettuce for this, the leaves act as perfect little cups.  I serve the tacos with salsa and guacamole.  You can certainly use any toppings you like!

I have to say, I really like this meal.  Even in the lettuce cup!  But I’ll tell you what I love most… the leftovers!  (Yes, again with the leftovers.)  I use the taco filling in an omelette for breakfast.  Super genius.  It’s SO delicious.  I spread guacamole over the top and I swear it’s almost as if I’m eating a burrito, but in an egg!

So, if you are trying to cut back (or cut out) carbs give this recipe a try and be sure to make an omelette with the leftovers, if there are any.

Here’s what you will need to serve 4 people…

Recipe

2 pounds ground pork (or turkey, or sirloin)

1 medium onion, chopped

2 cloves garlic, minced

1 large jalapeno, minced very fine

2-3 large plum tomatoes, diced

1/4 tsp red pepper flakes

1-2 tbsp chili powder (start off with one and add to suit your taste)

1.5 tsp ground cumin

1.5 tsp ground coriander

1/4 tsp cayenne

1/4 tsp paprika

1/3 cup (plus 2 tbsp) fresh cilantro, chopped

1-2 tbsp lime juice

Boston lettuce (one head)

Method

In a large skillet saute the onion and red pepper flakes in some olive oil for about 3 minutes.  Add jalapeno and diced tomatoes, saute for another 3 minutes.  Slide the onion mixture to the side of the skillet and add the chop meat, breaking up the meat.  If you are using sirloin you will probably need to drain out some of the fat in the skillet.  Using turkey and/or lean pork doesn’t yield as much fat.

To the meat mixture add the fresh cilantro, cumin, coriander, cayenne and paprika.  Mix around and cook until slightly browned and cooked through.  Once cooked, turn off flame and add remaining 2 tbsp of fresh cilantro and lime juice.

Meanwhile, remove any outer/damaged leaves from the head of lettuce and discard.  Carefully break inner leaves away from the head and rinse and pat dry.  Personally, I prefer using the inner leaves that are smaller, they are more sturdy and therefore much less messy.

Arrange lettuce cups on a platter and fill with taco mixture.  Give a good dollop of salsa and guacamole to each one and serve.

My inspiration for this meal came from Kayln’s Kitchen http://kalynskitchen.blogspot.com/2009/04/turkey-lettuce-wrap-tacos-with-chiles.html

 

Taco Lettuce Cups
 
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Author:
Ingredients
  • 2 pounds ground pork (or turkey, or sirloin)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large jalapeno, minced very fine
  • 2-3 large plum tomatoes, diced
  • ¼ tsp red pepper flakes
  • 1-2 tbsp chili powder (start off with one and add to suit your taste)
  • 1.5 tsp ground cumin
  • 1.5 tsp ground coriander
  • ¼ tsp cayenne
  • ¼ tsp paprika
  • ⅓ cup (plus 2 tbsp) fresh cilantro, chopped
  • 1-2 tbsp lime juice
  • Boston lettuce (one head)
Method
  1. In a large skillet saute the onion and red pepper flakes in some olive oil for about 3 minutes.  Add jalapeno and diced tomatoes, saute for another 3 minutes.  Slide the onion mixture to the side of the skillet and add the chop meat, breaking up the meat.  If you are using sirloin you will probably need to drain out some of the fat in the skillet.  Using turkey and/or lean pork doesn't yield as much fat.
  2. To the meat mixture add the fresh cilantro, cumin, coriander, cayenne and paprika.  Mix around and cook until slightly browned and cooked through.  Once cooked, turn off flame and add remaining 2 tbsp of fresh cilantro and lime juice.
  3. Meanwhile, remove any outer/damaged leaves from the head of lettuce and discard.  Carefully break inner leaves away from the head and rinse and pat dry.  Personally, I prefer using the inner leaves that are smaller, they are more sturdy and therefore much less messy.
  4. Arrange lettuce cups on a platter and fill with taco mixture.  Give a good dollop of salsa and guacamole to each one and serve.