Spicy Slow Cooker Chicken, 3 Ways

Chances are you have seen a version of this recipe on Pinterest or somewhere in blog land.  Well it is quite easy, and here is my own onion-and-garlic-free version…which we managed to spread out and use 3 different ways {this fed 2-3 of us each time…obviously you can increase the quantities for a larger crowd}.

Preparation &  Way #1

Here are most of your ingredients {I decided to add a can of organic black beans at the end – it’s a girl’s prerogative}.  I even splurged on organic chicken breasts because they were on sale at my store…would love to buy it every time, but usually the budget just can’t handle it.

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Basic steps…Put chicken breasts in your slow cooker.  Combine the diced tomatoes, diced tomatoes with green chiles, chili powder, lime juice, chopped jalapeno {I removed the seeds and ribs this time because it was a large pepper, leave them in if you want more heat!}, and fresh chopped cilantro {I used about a half a bunch}.  Stir it together and pour it over your chicken.  Set the cooker on low and 4 hours or so later – BAM! Spicy Chicken!!

SpicyChickenSteps

Once your chicken is cooked through you can shred it right in your slow cooker.  This is when I decided to add a can of drained black beans…then keep it warm until it’s time to eat!  We served it up in multi-grain tortillas with more chopped fresh cilantro and sour cream.  Yum-yum!

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Spicy Chicken Way #2

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Spicy Chicken Nachos!  Before I had to completely cut out onion & garlic powder because of my allergies one of my favorite guilty pleasure dishes at a local rib joint was their Chicken Nachos…so I decided to create my own safe version.

TrueLime The first thing I did {after pre-heating my broiler to 500 degrees} was to make a Chili-Lime seasoning by adding a packet of True Lime Crystallized Fruit Wedge to 2 tablespoons of *chili powder  & some freshly ground sea salt & black pepper. *I have to make my own chili powder because of my garlic allergy, but I usually just throw it together…I’ll work out the quantities soon and share it in another post {it’s dried Ancho Chile powder, dried cumin, dried oregano, dried chipotle powder, cinnamon & allspice}.

Then we reheated the left over Spicy Chicken just in case the broiling time wasn’t enough to do the job.

Next I filled a quarter sheet pan with a single layer of a mixture of organic multi-grain and organic blue-corn tortilla chips {yummy – and more fiber!}, topped it with the Spicy Chicken, a sprinkling of my Chili-Lime seasoning mixture and some shredded cheddar cheese, stuck it under the broiler until the cheese melted and the chips got toasty & YAY, it’s topping & eating time!!

As you can see from the picture, our final topping choices were sliced black olives, sour cream and chopped fresh cilantro…man, I want some right now!  Wanna closeup? Yeah, me too!!

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Spicy Chicken Way #3

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Spicy Chicken Quesadillas!

We started with a multigrain tortilla, spread it with about 2 teaspoons of cream cheese and topped it with Spicy Chicken, a sprinkling of the Chili-Lime seasoning mentioned above, and some shredded cheddar cheese. {Just realized I may have also opened a can of diced green chiles and added those to our quesadillas.} Wow, that looks like a lot of cheese – you could probably get away with less! But only if you want :)

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Top it with another tortilla, then toast both sides in a skillet brushed with olive oil.

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Allow to set about a minute after removing from the pan. Slice & serve!

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Hey, my hubby made it on to the blog {that’s him doing the slicing}!

There you have it, one easy entree that can easily be used throughout the week!

Spicy Slow Cooker Chicken

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

An easy tex-mex chicken which can be used in many different ways.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 15 oz. can diced tomatoes
  • 1 can diced tomatoes and green chilies {Ro-Tel Original is onion & garlic free!}
  • 3 Tbs. chili powder
  • Juice of 1 lime
  • 1 large jalapeno, seeded & diced
  • 1/2 bunch of fresh cilantro, chopped (about 1/2 cup)

Instructions

  1. Place chicken breasts in bottom of slow cooker.
  2. Mix remaining ingredients (except beans) and pour over chicken.
  3. Cover and cook on low for 4-6 hours.
  4. Shred chicken with 2 forks.
  5. Optional: Stir in 1 can of black beans, drained, continue cooking until heated through.
  6. Serve with warm tortillas, or as desired.
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Comments

  1. says

    Well you have done it again! A simple delicious looking meal!!!!
    Of course I can’t have the chicken…but I could use shredded beef!
    It is kinda like “Mytna’s Green Chili” that I make with Rotel!
    Yumo!

    Thanks for the tutorial Li-Li
    Love, Momma

    • says

      I know. I am home during the day, but it’s still so convenient to free my time up for other things. With allergies I (or someone in the house) have to cook every day! I need to use mine more often. Thanks for stopping by, Erin!

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