For Taco Tuesday, I like to get this going in the morning before leaving for work. The leftover chicken mixture is good to take for lunch just as it is.
A great “round 2” recipe would be to use as you would for a buffalo chicken dip, by spreading a brick of cream cheese on the bottom of a pie plate, and then top with the chicken mixture and shredded cheese. Microwave for 3 to 5 minutes or just a few minutes under the broiler.
- 6 plump boneless chicken breasts
- 2 medium onions, cut into thick half-moon slices
- 8 cloves of garlic, roughly chopped
- 1 jalapeno pepper, thinly sliced
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. chicken bouillon powder or 2 cubes
- 1 tsp. black pepper
- 1/2 tsp. cayenne pepper
- 1 cup prepared salsa
- 1 can tomatoes & green chilis (such as Rotel)
- 1 cup water
Remove chicken from package and set aside. In the bowl of a slow cooker, combine remaining ingredients and toss to mix together. Nestle the chicken breasts into the vegetable mixture, making sure onions are on the bottom and top of the pieces of chicken.
Cover and cook on low all day, or else on high for 3 to 4 hours until very tender.
Remove chicken from broth and shred pieces, using 2 forks to pull the meat apart. Return shredded chicken back to crock pot to absorb the juices and mix with the cooked vegetables.