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Posted by tmalbon on 11 Jul 2013 /
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RECIPE FOR BOATING
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Slow Cooker Mexican Chicken
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| Jenn Switzer, Marina Shores Member Owner, Jen’s Personal Chef Service (651) 398.1966 |
July is a month of full of family celebrations, boating, dock parties and backyard picnics. This easy recipe is family-friendly and a perfect take-along dish for your next event. It has been my most requested repeat dish for potlucks and neighborhood gatherings and probably one of my most requested recipes as a result. I hope you enjoy it as well!!
The original recipe courtesy of Betty Crocker on-line. I have since modified a bit but it is still a Betty Crocker recipe at its heart.
Ingredients:
2 lb boneless skinless chicken thighs (do not substitute chicken breasts)
1 pkg taco seasoning
1 can (15 oz) of pinto beans
1 can (14.5 oz)of diced tomatoes with chilies
1 can chopped green chilies
2 tbsp lime juice
Toppings:
shredded cheddar cheese
shredded lettuce
sour cream
salsa
sliced black olives
chopped green onions
chopped fresh cilantro
tortilla chips
Directions
1. Place chicken in a slow cooker. Sprinkle with taco seasoning. Top with beans, tomatoes, chilies & lime juice.
2. Cover; cook on low for 7 to 8 hours. (I like to do this the day before so all you have to do is heat up the chicken in your slow cooker the day of your event.)
3. Remove chicken from slow cooker; place on a large plate. Shred chicken with two forks. Return to slow cooker and mix well.
4. To serve, place chips in the bottom of a bowl and have guest top with chicken and add their favorite toppings.
You can also use for chicken tacos and serve as a taco bar. Or serve as a “taco in a bag” by placing the chicken and toppings on top of chips in a snack size bag of Doritos or Fritos.
I hope you enjoy this easy and fun recipe at your next dock or backyard party! 