Mexican Chicken!

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I think I finally got it right! Ever notice how when you cook chicken, then add it to something: quesadillas, chicken lasagna, etc., the flavor is on and around the chicken but not really in the chicken? Well, that, my friends, is why we have the crock pot! I have been trying to figure out the best way to make flavorful chicken quesadillas, and I think I’ve finally done it! ENJOY!

Mexican Chicken

Ingredients:
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 1/4 cups diced green chile peppers
  • 1 large onion, chopped
  • 1 (5 ounce) bottle hot pepper sauce (I use Texas Pete Hot Sauce)
  • 1 teaspoon salt or seasoning salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
Directions:
  1. Trim the breasts of any access fat and season with the salt/seasoning salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the chicken in the hot skillet and brown on all sides.
  2. Transfer the chicken to a slow cooker, and top it with the chopped onion. Season with the chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the chicken (I added a little bit more).
  3. Cover and cook on high for 4 to 5 hours, making sure there is always liquid in the pot.
  4. Transfer the chicken to a bowl and shred it using two forks (reserve the cooking liquid, if desired).
  5. Serve with tacos, burritos, or quesadillas.
Side Notes: 
  • The guys absolutely loved the cooking liquid, even though it was super hot and spicy, so putting it on the side for dip or sauce to put on the tacos definitely doesn’t hurt.
  • Also, after shredding the meat, you can cook the meat and 1 cup of the cooking liquid in a frying pan for delicious burritos.
  • To freeze the meat, transfer to a freezer-safe container and add 2 cups of the reserved liquid. Freeze up to 6 months; thaw in refrigerator or microwave. 
  • Recipe good for chuck roast and pork. If using a roast, cook on Low for 6-8 hours.