My last post was almost a month ago. I’m not going to go into the reasons for the delay, but if anyone is curious, go to the site my mom and I have been keeping here. We’ve been through a lot in the last month, but we are trying to praise God through everything . . . even when it seems this journey will be endless.
Today I’m sharing one of my absolute favorite recipes. I got back from Ohio last Sunday, and I really haven’t felt like cooking much. This awesome recipe is perfect for those days: throw it all in your slow cooker and forget about it for eight hours. When you’re ready to eat, the chicken completely falls apart and shreds itself as you stir it. Plus it tastes fantastic no matter how you eat it. We usually do burritos the first night, but we’ll eat the leftovers as salads, burritos, or plain with tortilla chips. It’s incredibly versatile. I forget where I found the original recipe, but I’ve added and subtracted lots of ingredients to suit our tastes.
This is perfect for our single friends out there . . . simple, filling, tasty, and lots of leftovers. You can eat it for a week, or freeze some! We’ve frozen half of it before to have a few weeks later. How much better can it get? It’s also a great meal for guests. Not only do you not have to worry about dinner, but it’ll be a hit, I promise! I’ve served this to my in-laws, other family, and friends of ours many times, and pretty much everyone has said they love it.
In the age of Chipotle, everyone probably knows how to fold a burrito, but I thought I’d show you anyway. The trick is not filling the tortilla too full, no matter how tempted you are. (1) Put your filling in a straight-ish line; (2) bring the [short] sides closest to the filling in; (3) holding those sides in, fold over one of the long sides and push back against the filling; (4) roll your finished burrito!
We’re pretty simple with condiments: sour cream, cheese, and spinach. Because it’s so versatile, this can be as healthy as you want it to be, though. Hope you enjoy!
Crockpot Mexican Chicken
- 3-4 large boneless, skinless chicken breasts
- 1 medium onion, diced
- 1 or 2 bell peppers (color of your choice), diced
- 1 jalepeno, seeded and diced (optional)
- 8-oz. frozen corn
- 1 15-oz. can black beans, drained and rinsed
- 2 T. minced garlic
- 16-oz. salsa
- 1 T. chili powder
- 1 T. cumin
- 1 t. oregano
- 1/2 t. cayenne pepper (more or less, depending on taste)
- salt and pepper
- 2 c. dry rice (I use Minute Brown Rice)
- Place chicken in crockpot.
- Mix all ingredients except rice; pour over chicken. Make sure chicken is covered.
- Cook on low for 8-10 hours.
- Stir and shred chicken.
- Cook rice and stir into chicken mixture.
- Serve with shredded cheese, sour cream, tortillas, tortilla chips, and anything else your heart desires.