crock pot continues. The slow cooker just makes it so easy to prepare inexpensive, bulk meals quickly. I can cook once and have myriad lunch possibilities, as well as freeze half and stock my fridge for a rainy/snowy day.
Mexican food is easily my favorite, and chicken is one of the cheapest proteins out there. The grocery store recently had a special on boneless, skinless chicken breasts for $1.79, so this was a natural choice. I had all the spices for this on hand, and decided it was time to experiment with flavors. I usually go for spicy combinations, but this was more smokey and savory than burn your mouth off good.
This was initially used for tacos, but I found to be just as tasty on top of a salad or a FlatOut Bread pizza. I tried all manor of tacos with these, too - I started with just chopped onions and cilantro, but also tried refried beans and cheese as well as slaw and sour cream. It was all good. As all Mexican food is.
Mole-style crock pot chicken recipe
4 large boneless, skinless chicken breasts (roughly five pounds)
2 large onions, slices and cut into strips
3 chipotle peppers, chopped
2 Tablespoons of the adobo sauce the peppers came in
1 green pepper, chopped
3/4 cup spicy barbecue sauce
2 Tablespoons unsweetened cocoa powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon cinnamon
Pinch of nutmeg
Place on of the sliced onions in the bottom of the crock pot, then layer the chicken over it and top with the remaining onions and pepper. Mix together the remaining ingredients in a small bowl, then spoon over the onions and chicken. Cook on low for seven hours, then shred with forks. Serve with tortilla, over salad or atop pizza.