I made a new chicken recipe last week, that I totally fell in love with. Sad part is, I can't share that one yet. With the monsoon season we have been having, I never had enough light to get a decent picture. So, until next time. . . . But, the other cool part is, I fell in love with chicken thighs in the slow cooker. I see enough recipes and watch enough shows, that I know chicken thighs are really popular. With dark meat not being the healthier choice, and with chicken breasts going on sale so often, I just don't bother with a variety of chicken pieces. BIG mistake on my part.
I am in love with chicken thighs.. L.O.V.E., love! They have so much more flavor, and they are so moist! So, my new recipe was born. You really can modify this to what chicken you have on hand. I added some chicken breasts to the mix since I have a freezer full. So, use a mixture, or use all thighs. But please, oh please, use at least half dark meat in this!
You could cut out some of the work and use boneless chicken for this, but I wanted all the flavor from cooking this chicken on the bone. You can enjoy this wrapped up in a tortilla, on rice or any other way that sounds good to you!
Tex Mex Shredded Chicken
5 chicken thighs (skinless)
3 chicken breasts (skinless)
24 oz crushed tomatoes
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
5 garlic cloves, sliced
2 Tbsp Taco Seasoning
1 tsp salt
1/2 tsp black pepper
Place chicken in slow cooker. In bowl, mix tomatoes, green and red bell pepper, and seasonings. Stir until combined. Pour over chicken, making sure chicken is coated with veggies and seasoning. Cover and cook on low for 7-8 hours. Remove chicken from slow cooker. Remove bones. Shred chicken, and add back to cooker juices. Cover slow cooker, and let chicken simmer in crockpot, on low, for 30-60 minutes.
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