3-Way Tex-Mex Chicken (Oamc) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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Chicken can be used to make Tacos, Quesadilla or Burritos - easily makes a bunch for multiple meals. Ingredients:
1 (14 1/2 ounce) can diced tomatoes with jalapenos, diced and drained |
1 1/4 cups salsa verde |
1 tablespoon ground cumin |
3 minced garlic cloves |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
3 lbs boneless skinless chicken thighs (10-12 thighs) |
1 large red pepper, seeded and sliced |
1 large yellow pepper, seeded and sliced |
1 medium sized onion, sliced |
1 (14 1/2 ounce) can black beans, drained, rinsed and coarsely mashed |
1 (14 1/2 ounce) corn, drained |
Directions:
1. In 5-5-1/2 quart slow cooker combine the tomatoes, 3/4 cup of salsa, cumin, garlic, salt and pepper.
2. Add chicken, peppers, and onion and stir to coat.
3. Cover and cook on High for 3-1/2 hours or LOW for 4-1/2 hours.
4. Remove chicken from slow cooker to cutting board and let cool slightly.
5. Strain mixture over a large bowl or measuring cup and set liquid aside.
6. Return vegetables to slow cooker; stir in black beans and corn.
7. Cover and cook on HIGH for 10 minutes.
8. Shred chicken and stir back into slow cooker with the remaining salsa and 1 cup of the remaining liquid (more if desired).
9. Mixture can be used in tacos, quesadillas, burritos, or frozen in batches for quick meals.
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