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.
3 comments:
Jen,
I 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!
yum, this looks like a heartier version of tortilla soup (minus the tortillas). need to try this. always looking for crock pot recipes.
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