You know what’s as good as going to see my grand baby?
When she comes to see me!
Which she did last week.
It was wonderful!
And honestly – this Nana didn’t want to do anything but be with her! And I do mean anything – including cooking. But for some reason, everybody still thought they needed to eat! Go figure?!
So I decided to let the crock pot cook for me and got creative with what I had on hand.
Crock Pot Mexican chicken was the result.
Nothing fancy, but it sure tasted good and was really easy to make.
So here it is – just in case you have a super busy week and need a fast and tasty meal!
Crock Pot Mexican Chicken
3-4 pounds chicken breasts or thighs, I used bone-in
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic
1/4 teaspoon oregano
1/2 teaspoon cumin
1 can Rotel tomato and peppers
2 (or more – depending on how hot you wish to make) Chilpotle peppers in adobe sauce*
Place the chicken in the crock pot. Sprinkle with the spices. Add the Rotel and as many Chilpotle peppers as you wish.
Put the lid on and let it cook on high for 5 hours. (Add more time if the chicken is frozen.)
Pull the chicken off the bone and serve it on tortillas or chips with all your favorite Mexican toppings.
*For those of you unfamiliar with Chilpotle peppers, they can be found in the Ethnic food section of the grocery store. They are a little hot but add a yummy smoky flavor to dishes. This recipe uses two peppers from the jar – not 2 jars of peppers. The remaining peppers keep very well in the fridge!