Mexican Slow Cooker Chicken
Ingredients:
2 tablespoons vegetable oil
About 1 to 2 pounds chicken pieces (breasts, thighs or combo)
2 cups water
4 large Roma tomatoes (or plum tomatoes), chopped
1-2 jalapeño peppers, stemmed and seeded (Poblano, bell peppers or combo can be used too)
½ cup chopped onion
1 tsp. minced garlic
Salt and pepper to taste
Chopped fresh cilantro
Instructions:
1. In a large heavy skillet, heat vegetable oil over medium high heat. Add the chicken pieces and brown on all sides. Place chicken in Crock-pot.
2. To Crock-pot, add tomatoes, onion, peppers, garlic, water and season with salt and peppers.
3. Slow cook on low 8 hours according to manufacturer’s directions.
4. When done, remove chicken and separate meat from bones and skin. Put in a covered container to keep warm. Add a few tablespoons of liquid from slow cooker to moisten chicken.
5. Using a slotted spoon, take out the vegetables and place in a food processor. Reserve a cup of the cooking liquid. Blend vegetables until it’s a smooth sauce. Taste and season with salt and pepper if needed. Place sauce in a gravy boat.
6. Serve chicken with sauce and chopped cilantro. Some accompaniments could be refried beans, flour tortillas, Mexican rice, tortilla chips, lime wedges and sour cream.
Music:
Waking Up In Mexico City by Justin Allan Arnold | www.ifnessfreemusic.com
Music promoted by www.free-stock-music.com
Creative Commons / Attribution 4.0 International (CC BY 4.0)
creativecommons.org/licenses/by/4.0/