Prep: 40 minutes, plus slow cooking
Yield: 6-8 servings
3-4 chicken breasts
1 clove garlic, minced or pressed
2 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1 tsp. salt
1 14 oz. can diced tomatoes
juice from one lime
1 Tbsp. flour
1/2 c. chicken broth
2 c. grated cheese (I use Monterey Jack)
avocado if desired
Mix chicken broth & flour in a shaker bottle to make a thickener. Set aside. Add to the crock pot the rest of the ingredients except the chicken, cheese & avocado. Pour the chicken broth mixture in, and then add the chicken on top. Cook on low 7-8 hours, high 3-4.
Take chicken out & shred it. Put it back in the crock put, along with the cheese. Mix in, and let it cook for another 20 minutes. Serve over rice, noodles or as a taco/burrito filling.
How Kids Can Help:
Kids can add ingredients to crock. Kids can juice lime. Older kids can shred cheese.
Jen,
ReplyDeleteI made this last night and the family loved it. We ate it on rice. Next time I am going to combine it with rice and make Chimichangas. The rice will make it stretch. Very tasty! Thanks.
Cindy
This recipe is delicious. I made it to serve over rice for the kids, and in a tortilla for me. We found that both the rice and chicken tastes great in the tortilla. Yum!
ReplyDeleteyum, this looks like a heartier version of tortilla soup (minus the tortillas). need to try this. always looking for crock pot recipes.
ReplyDelete