I picked up a book called Hungry Girl 1-2-3: The Easiest, Most Delicious, Guilt-Free Recipes on the Planet at a library book sale several years ago, and Steven and I have made several recipes out of it at this point. Unfortunately, this particular recipe doesn’t appear to be on the Hungry Girl official website, so I’ve copied it below for you:
SLOW COOKIN’ MEXICAN CHICKEN
1 cup canned crushed tomatoes
½ cup roasted red peppers packed in water, drained and chopped
¼ cup canned diced green chiles
1 TB taco seasoning mix
½ TB garlic powder
¼ tsp red pepper flakes, or more to taste
1/8 tsp black pepper, or more to taste
1 ½ lbs raw boneless skinless chicken breasts, halved
1. In a crock pot, mix all ingredients except chicken. Add chicken and stir to coat.
2. Cover and cook on high for 3-4 hours (3 hours on high did the trick for me) or on low for 7-8 hours, until chicken is fully cooked.
3. Transfer chicken to a large bowl and shred with two forks. Return the shredded chicken to the crock pot and mix well.
What I Changed: Unfortunately, my head wasn’t on straight when we went grocery shopping, because I completely spaced on the whole one cup crushed tomatoes and thought it said one can, so I picked up a 15-ounce can. I used the entire can in the mix because I figured it wouldn’t be too bad to have extra tomato sauce.
We used 1 lb 6 oz of chicken breast, which is all we had thawed in our fridge. Not a big deal, because it’s just under 1.5 pounds.
We also added half a yellow bell pepper, half a red bell pepper, and half an orange bell pepper (leftover from fajitas that we made last week), and half an onion, fried in a pan for a few minutes with some salt, pepper, and taco seasoning, and mixed it into the crockpot.
Seasoning: I love how this recipe says that salt is optional, because it absolutely isn’t. Always season your chicken, guys!
The spice level was reasonable. I think I put in more than 1/4 teaspoon of red pepper flakes, just because I couldn’t find my 1/4 tsp measuring spoon and so I winged it with the 1/2 tbsp measuring spoon that I did have. Oops. But honestly, it could have used way more heat.
Final Thoughts: I think next time I’m going to grab a 15-ounce can of fire roasted tomatoes with green chilis, because I think it would give the mix a little more body and would give the recipe itself a bit more of a kick. The chicken was incredibly tender (I had to fish it out with a serving spoon, because it kept falling to pieces when I tried to pick it up with the forks), and it wrapped up neatly in the tortilla. Sprinkle on some cheddar cheese and you’re good to go!
This is a recipe that I’d absolutely make again, and I’d give it a 4/5 star rating as-written. There are so many ways to up the ante on this one, and I think I’d like to try it in a quesadilla!
What’s your favorite slow-cooker recipe? Let me know in the comments!
And as always, keep reading.