Mexican Crockpot Chicken

This Mexican Crockpot Chicken is so easy and the most versatile thing on the blog to date!  This easy Mexican Chicken can be used as tacos, enchiladas, nachos, on salads, in burritos, by itself...you get the point!  When I serve it by itself or in a tortilla, I like to add corn, black beans and a little sour cream and it is delicious!  (See serving suggestions below).  The possibilities are truely endless with this one.  It also freezes well so make a big batch and freeze the extras and the next time you need Mexican Chicken, Voila!

Ingredients:

-  2 large whole chicken breasts (approx. 1 lb total), rib meat trimmed (fresh or frozen)

-  1 medium yellow onion, diced

-  1 c. of your favorite salsa (I use Hot Picante)

-  1/4 c. water

-  1 T tomato paste (put the remainder of the can in a freezer bag and freeze for the next time)

-  1 jalapeño, minced (optional, take seeds out to reduce hotness if desired) 

-  1 chipotle in adobo, chopped fine 

-  1 T adobo sauce from chipotles in adobo can

-  1 tea chili powder

-  1 tea cumin

-  2 tea brown sugar

-  S&P to taste

Directions:

1.  In a crockpot, mix onion, salsa, water, tomato paste, jalapeño, chiplotles, adobo sauce, chili powder, cumin, brown sugar and stir until mixed.

2.  Add chicken breasts and stir until chicken is coated with sauce.

3.  Cook on low for 5-7 hours or on high for 3-5 (a bit longer if using frozen breasts).

4.  Shred chicken using two forks and mix shredded chicken with sauce and let cook in crockpot for an additional 30-45 minutes.

Serving Suggestions:

     - Add a drained can of corn and a rinsed and drained can of black beans during the last hour and serve à la carte, in a tortilla or on a salad.  

     - Use the chicken in enchiladas, tacos, sanchos, burritos, nachos, chimichangas...you get the point!

     - I sometimes just even use the chicken as a dip and eat it with tortilla chips...yummy!

{Picture Coming Soon!}