EL POLLO CINCO DE MAYO – SLOW COOKER MEXICAN CHICKEN

Chef’s Note

“This slow cooker recipe is packed with yumminess! You can either serve it over rice or in a tortilla with avocado, sour cream (crema) and shredded cheese.VIDEO https://www.youtube.com/watch?v=2elB4Tw2yfU”

READY IN:

9hrs10mins

SERVES:

6

UNITS:

US

IngredientsNutrition

  • 1 (15 1/2 ounce) can black beans, rinsed and drained
  • 1 (12ounce) can corn kernels (with its juice)
  • 1 (10ounce) candiced tomatoes with green chili peppers
  • 3⁄4 cuplow sodium chicken broth
  • 1⁄2 red pepper, diced
  • 1 jalapeno pepper, seeded, ribs removed and finely diced
  • 8 green onions, chopped
  • 1 roma tomato, chopped
  • 2 tablespoonscilantro, chopped
  • 2 teaspoonsground cumin
  • 1 teaspoononion powder
  • 1 tablespoontaco seasoning
  • 1 teaspoonsmoked paprika
  • 1 teaspoondried chipotle powder
  • 1 teaspoondried ancho chile powder
  • 1⁄2 teaspooncayenne pepper (or to taste)
  • 1⁄8 teaspoonsea salt (or to taste)
  • 1⁄4 teaspoonblack pepper (or to taste)
  • 2 chicken breasts, halved and seasoned

    • Directions

  • In the crock pot, combine all ingredients except chicken breasts. Season chicken and lay atop the beans mixture. Cook on Low for 9 ½ hours or High for 6 hours.
  • About ½ hour before the end of cooking time, remove chicken from slow cooker and shred into strands. Return chicken to crock pot and stir into beans mixture. Continue cooking for 30 minutes more. Serve over Mexican rice or tortillas with grated cheese and sour cream.
  • Note: Cut cooked chicken breasts in half and place them in the bowl of stand mixer with the paddle attached. Run on medium (6) speed for 15 to 20 seconds or until chicken is well-shredded. For hand mixer, cut chicken into smaller pieces.

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