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| | | From: sammitch (Original Message) | Sent: 10/31/2007 6:24 AM |
MEXICAN CHICKEN CROCKPOT
1 package boneless skinless chicken breasts
1 can Ro-Tel (tomatos and green chiles)
1 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
1 clove garlic chopped
1 tsp. dried minced onion
1/2 tsp. salt (or more to your taste)
1/4 tsp. pepper
Pour Ro-Tel into crock pot. Place chicken breasts on top of tomatoes and chilies. Sprinkle on seasonings. Cook in crock pot (on high or low) until meat is tender and falls apart (about 5 - 7 hours on high or 10-12 hour on low). Serve with tortillas, refried beans and Spanish rice.
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Mexican Chicken and Rice
2 cups converted white rice
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
3 cups hot water
1 package (1-2 ounces) taco seasoning mix
4 chicken breasts, boneless and skinless, cut in 1/2 inch cubes
2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
2 jalapeno peppers, seeded and finely chopped
1 (4 ounce) can mild diced green chilies
1/2 tsp garlic powder
In 5 quart crockpot, mix together all the ingredients. Cover and cook on Low 4-4 1/2 hours or until rice is tender and the chicken is cooked. Don't over cook the rice--it will become mushy. |
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