Spicy Crockpot Chicken with Cilantro Lime Rice

Spicy Crockpot Chicken with Cilantro Lime Rice and Homemade Restaurant Style Salsa

This Recipe is so very easy and full of great Mexican flavors.  The chicken can be made with either fresh or frozen chicken breasts.  Each type results in very tender shredded chicken.  It requires very little (to no) chopping, so it's easy to throw in the slow cooker before you head off to work.  All you need to do is shred the chicken with two forks about an hour before serving.  

The homemade salsa is fresh and flavorful...you may never buy jarred salsa again!  The salsa recipe makes a ton, so get those fresh tortilla chips ready.

So, I'm sure that you've been to Chipotle and have had their AMAZING cilantro lime rice.  Well, this rice recipe tastes just like theirs!  As a matter of a fact, if you top the rice with the Spicy Crockpot Chicken, you'll have a great burrito bowl!  Get ready people....

Spicy Crockpot Chicken
1 pound of chicken breasts (fresh or frozen)
2 cups of salsa (homemade recipe below)
1 14 oz. can of black beans, drained
1 lb. frozen corn (optional)
1 tbs. chile powder
1/2 tbs. ground cumin
1/2 tbs. mined garlic
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. salt
1/8 tsp. pepper

*  Combine all ingredients in a slow cooker and stir to combine.
*  Make sure that the chicken is covered with liquid.  If necessary, add a cup or two of water to ensure that it is completely covered.
*  Cook on low for 7-8 hours.  Make sure the chicken is thoroughly cooked.  
*  About an hour before serving, shred the chicken with two forks and return to the slow cooker.
*  Serve with sour cream, cheese, guacamole, salsa, etc.

Cilantro Lime Rice
2 cups white rice
3 cups water
1/2 cup fresh cilantro
1 tsp. salt
Juice of one lime
6 tsp. vegetable oil

*  Combine rice, water, 2 tsp. oil, and salt in a rice cooker or a pot on the stove.  Cook rice until tender.
*  In a bowl, combine cooked rice, remaining oil, cilantro, and lime juice.

Homemade Restaurant Style Salsa
28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel (diced tomatoes with green chilies)
¼ cup chopped onion
1 clove garlic, chopped
1 jalepeƱo, quartered and sliced thin
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin

*  Combine all ingredients in a food processor or blender.  Pulse until it reaches your desired consistency.
*  Refrigerate for at least an hour before serving.


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