Easy Slow Cooker Mexican Chicken
*Choose organic meats and produce whenever possible*
- 2 pounds boneless chicken
- 2 Tbsp Jalapeño-Garlic Olive Oil
- 1 onion, chopped
- 6 to 8 ripe tomatoes, chopped or 2 15 oz. cans or boxes of diced tomatoes, drained (alternately, you can use 2 cups of marinara sauce)
- 1 tsp Salt Blend
- 1 tsp of Pepper & Juniper blend
- 2 to 4 Tbsp of my Mexican Spice Blend
Prepare the chicken breasts by rubbing them with flavored olive oil and placing them in the bottom of your slow cooker. Next, add all the rest of the ingredients. Cook on low for 7-8 hours (you can also cook on high for 3-4 hours, if short on time), or until chicken is tender enough to shred. Remove chicken from the pot, and let rest for 5 minutes before shredding. Next, add it back to the pot and cook it on low for 20 more minutes (so it can absorb some of the liquid/juices). Drain all excess liquid. Taste and, if desired, add a few more drops of Jalapeño flavored olive oil and/or additional Mexican Seasoning Blend, to taste.
No worries, if you don’t have a slow cooker – here are a few other methods of making Mexican chicken for tacos and other delicious Mexican-style chicken dishes.
You can sauté the chicken in spicy flavored olive oil or extra virgin olive oil with about 1 Tbsp of Mexican Spice Blend over medium heat until just cooked through – about 5 to 7 minutes if cooking chicken tenders, more if chicken thighs or breasts. When the chicken is tender and juicy, slice it into small, bite-sized pieces, then return to the pan and add more spicy olive oil, Mexican spices and salt and pepper to taste, and warm over low heat until ready to serve.
Alternately, you can grill the chicken or bake it in the oven at 375 degrees F with a light coating of olive oil until tender and juicy, then slice into the bite sized pieces, and season to taste in a sauté pan over low heat.
I like to prepare chicken tacos using this method, then serve wrapped in a soft tortilla with raw tomatoes, onion, and homemade guacamole. Mangiare!
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