Shredded chicken burritos
One of our chicken favorites for a small crock pot is take about 32 oz. of Pace Picante sauce, 4 boneless and skinless breasts and a small can of diced green chiles. Have Tortillas, shredded cheese and sour cream ready to make the burritos. Makes enough for about 6 average burritos.
Pour a little Pace in to cover the bottom of crock pot
Place chicken breasts in
Mix green chiles with remaining Pace
Pour over top of chicken to cover breasts completely
Cook on low all day while you're at work or wherever (minimum 6 hours)
When done use a fork to shred the chicken on a cutting board like you would roast beef or pork MIcrowave the tortillas about 40 seconds to soften them up and make them pliable.
What I do is put a scoop of chicken in the middle of the tortilla, spread it into a line.
Spoon on a bit of the Pace (Not too much or the burrito will get soggy)
Put a strip of sour cream along the chicken, if you like.
Sprinkle on shredded cheese to your liking.
For those who don't know how to roll the burrito up;
Fold in the left and right sides over the chicken (about 2 inches of each side if you have burrito-sized tortillas)
Pull the bottom edge up to meet the top edge
Roll the middle (the stuffed part with the ingredients) up to the top, tucking it as you go.
Now you can have a decent taste of Mexico wherever you live! This is most delicious, so much so that we don't even have to fight with the kid when we make it! :-)
We'll also make some Rice-A-Roni Spanish rice to go along with this, makes for a perfect meal!
Sure, hope you enjoy it as much as we do!
For 3 ingredients, Chicken, Pace and chiles, it doesn't get much easier. If you don't have tortillas or don't want to go through the hassle of making burritos, you can eat just the breasts with some of the Pace spooned over them. It's still just as good!
I have to agree that this is my favorite resource for crock pot recipes because she ACTUALLY tries them and tells you which ones are a flop.
That said, I'm fairly sure I use my crock pot more often than anyone on these boards (though if I'm wrong- correct me, I wanna meet you!) and I know chicken breasts are not ideal for the slow cooker. However you can do it using foil envelopes and a fatty sauce such as pesto with lots of evoo, herb butter, etc. also place the foil envelopes atop some russet potatoes to keep them off the bottom. However this isn't something to "come home to" because it can only really go for a coye hours. In which case, why not just pound and grill the breasts?
I just made boneless chicken breasts in my crockpot,,,put them in frozen..covered with sesame teriyaki sauce..they were medium sized..took about 2 hours on high,,i kept checking them,,,nicely done...the secret is they should go in frozen..my sister-in-law pours salsa over hers,,,
This one is excellent.
Crockpot CHICKEN VINDALOO ( INDIAN / Portuguese )
• 3 tablespoons vinegar
• 3 garlic cloves, minced
• 1 1/2 tablespoons fresh ginger
• 3/4 tablespoon curry powder
• 1 tablespoon ground cumin
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground hot pepper
• 1 tablespoon mustard seeds
• 2 tablespoons olive oil
• 1 cup tomato sauce
• 1 cinnamon stick
• 1 small onion, chopped
• 3 boneless skinless chicken breast halves, quartered
• 2 tablespoons fresh parsley, chopped
Prep Time: 20 mins
Total Time: 5 1/4 hrs
1. Puree first 10 ingredients in a blender.
2. Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well.
3. Add chicken and turn to cover.
4. Cook on low for 5 hours.
5. Sprinkle with chopped parsley before serving.
6. Serve with rice or rolls, enjoy!
I don't know how chowhound-ish this is, but for a satisfying weeknight supper in a hurry, I'll put a jar of our favorite salsa (usually tomatillo or chipotle) over the chicken breasts in the crockpot. When we get home, I shred the chicken with two forks and serve with warm tortillas, lettuce, tomatoes, onions, cheese, guacamole, and whatever else looks good. The shredded chicken is great on quesadillas, too.
I have cooked chicken breasts in a slow cooker, both with and without the bone &skin. Not ideal as they do dry out a bit but not quite a disaster either. Most slow cooker recipes have cooking times for both the high and low settings. I would recommend trying to cook breats at the high setting instead of low to avoid having them on the heat for hours on end.
The cookbook "Not your mother's slow cooker cook book" has quite a few recipes with boneless chicken breasts. Either the cooking time is relatively brief, or the skin is left on, or the breasts are placed still frozen into the crockpot. I'd recommend picking up a copy.
I'm partial to using boneless chicken thighs when I cook boneless chicken (which is not often, because I'm a bone person). For crock pot applications, I'd use skinless, boneless turkey thighs. I've made some great braised dishes using turkey thigh meat. By the way, if you don't tell the breast lovers in your family, they'll never know the difference.
Seems like it might be worth dredging some boneless, skinless chicken breasts in a little salt, pepper, and flour, and sauteeing or baking them until they are cooked just right, chopping them up, and freezing them to put in dishes at the last minute. I like the idea of cooking the stew base in the crockpot and then adding the meat at the end.
Generally speaking, everyone's correct about not putting chicken breasts in a crock pot. At least not for traditional recipes. I've put some time trying to develop a crockpot chicken breast confit, and, although I was never completely successful, I think it can be done. It involved submerging chicken breast slices in fat and cooking on low for a few hours. I tried it a few times with chicken fat, butter, and clarified butter. It was very tasty, but my goal was to re-create the rich fatty tender white meat in a wingette. I think the root of my problem was my crockpot. Even though they're not supposed to go above boiling temps on low, a lot do.
Anyway, unless you want to cook your chicken breasts in fat, I wouldn't recommend putting them in a crockpot.
Here's one I like:
about 4 chicken breasts
1 can (about 2 cups)crushed or cut pineapple, drained
about 1/2 cup maple (or maple flavored) syrup
about 1/4 cup lemon juice (fresh is best)
1 or two tablespoons prepared mustard
about 2 teaspoons soy sauce
2 tablespoons butter, chopped into bits
Mix all together so chicken breasts are surrounded and cook in slow cooker (or Dutch oven).