Wednesday, October 5, 2011

Smoked Mexican Chicken

Mexican food in a slow cooker!

I had the opportunity to make dinner for a friend who I knew was having a stressful week.  When the guys decided to take over the living room watching football, I scoured my freezer for ingredients because I was nervous they would be staying for dinner and I would need to come up with food FAST.  I decided to split what I had on hand with my friend for dinner and the guys.

This is two frozen chicken breasts in my crock pot.  On top I added some homemade taco seasoning I had on hand, salsa, and chipotle chiles in adobo sauce.  Chipotle chiles are sold in a can in the Mexican food section of the grocery store.  The dishes I use them in only require about one or two of these so I keep the rest stored in a container in my fridge.  Then I have them on hand to use whenever I want.  Two is the max I would use on a dish because the more you use the spicier it will get.  However, I don't attribute the spicy flavor to SPICY flavor.  It's more like a smoky, spicy heat that doesn't burn your mouth.

I cooked these on high for 3 hours in the slow cooker and then shredded the meat....

 which I turned into enchiladas!  The only ingredients I didn't have on hand were the tortillas and the cilantro.  Everything else I had.  The filling is the shredded chicken mixed with a combo of black beans and kidney beans.  The beans I had previously cooked in my slow cooker and then stored and frozen in ziploc bags.  I poured queso I had on the top and chopped up sprinkled them with cilantro.  I gave up on trying to chop it up because it just never seems to do well for me.  Pop in the oven for 30 minutes and dinner is served.  Or rather delivered to my friend.
And I ended up not having to feed all the guys from this split so that means more for us. 

We used the leftovers in soft tacos the next day because Korey doesn't like enchiladas at home.  But he'll order them at a restaurant.  Go figure.  Maybe he just doesn't like my enchiladas.
Smoked Mexican Chicken by KSK

Smoked Mexican Chicken
(click for printable recipe)

2 T taco seasoning

2 chopped chipotle chiles in adobo sauce (found in Mexican section of grocery store)

1/2 cup salsa

Put two thawed chicken breasts in a slow cooker.

Top with 2 T of taco seasoning, 2 chopped chipotle chiles in adobo sauce, and salsa.

Set on low for 5-6 hours or on high for 3 hours. Shred when cooked.

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