Recipe modified from Skinnytaste. It was pretty good, but the chicken breasts I bought were huge and almost 2 lbs of meat, so it was a lot for 6 servings. I seasoned the chicken breasts with salt, but the canned sauces had salt, sooo too much salt. It was also cool because I used the slow cooker bags and because I was at my parents and couldn't cook right away, I had Eric put the bag in the slow cooker as it was being held by the big red bowl in the fridge. He just added the chicken broth and bay leaves. Also, wasn't so much of a soup, more "soupy" which Eric liked better. Eric said it was a 5 and he would eat again :)
Ingredients:
-16 oz boneless, skinless chicken breasts (I had closer to 32 oz, oh well)
-kosher salt (didn't need)
-fresh black pepper
-1 tsp olive oil
-1 chopped onion (I used 1/2 onion to cook and 1/2 fresh diced onion on top)
-3 cloves garlic (used like 6)
-1 jalapeno, sliced
-4 cups of reduced sodium chicken broth (the whole box)
-8 oz can tomato sauce (could look for reduced sodium, but didn't see)
-1/2 Tbsp chipotle chile in adobo, chopped (used the whole 3.5 oz can)
-1 tsp dried oregano
-1/4 tsp cumin
-2 bay leaves
-1/4 cup chopped cilantro
-2 zucchini, chopped instead of spiralized
-1 red bell pepper, chopped
-consider adding garbanzo beans next time - YES, ADD GARBANZO BEANS YUM
-queso fresco - didn't use because it expired
-avocado
Directions:
1. Chop veggies - zucchini, red bell pepper, onion (divided), jalapeno - and set aside
1. Season chicken with salt and pepper and place in slow cooker - a LITTLE bit of salt.
2. Sauté garlic, half the onion, and jalapeno 3 min
3. Transfer to slow cooker with chicken broth, tomato sauce, chipotle, cumin, oregano, half cilantro, and bay leaves
4. Cover and cook on LOW 4-6 hrs
5. Shred chicken with 2 forks
6. Add in rest of veggies
7. Cook on high until zucchini is tender crisp, about 5 min
Served with some rice, avocado, and fresh cilantro. Eric made homemade tostadas. A lot of food given 2 lbs of chicken.
*Mexican
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