Slow Cooker Chipotle Chicken
I know that this meal looks ugly as hell and apparently a lot of people said they would not eat it, according to a poll I did on Instagram when I posted it…LOL! Slow cooker recipes are really freaking hard to photograph, because almost all the meals come out looking the same…HAHAHAHA! But slow cooker recipes are great for meal prep if you don’t want to cook during the week and I think they always make the house smell good! So there are some positive things to it…
Last week I made a shredded chicken recipe and this one was so damn hard to make look “food photography worthy”, but in the end, it really only matters as to how it tastes...AND...If Shannon approves, then we have got a keeper. This recipe is delicious, easy, versatile, and perfect comfort food for the cold winter months.
10 minute prep time
What’s not to love about recipes that take 10 minutes to prep and give you leftovers for a few nights?!?!? I am all about meal prep recipes, because at the end of the day, I love being able to heat something up, throw on all the toppings, and BOOM dinner is ready!
Versatile Recipe
And as I said above, this is a very versatile recipe, so you could dress it up with whatever you fancy! One night I did it with rice and another night I did it with Lime Siete Foods tortilla chips. Shannon also did chips and then another night made it into sandwiches. He says it is better with chips...LOL! I kind of agree, because the shredded chicken is perfect for scooping! And the toppings are endless...shredded cabbage, tomatoes, onion, avocado, cheese, salsa...DELICIOUSNESS!
Slow Cooker Chipotle Chicken
Ingredients
- 4x skinless chicken breasts
- ½ squeezed lemon
- 4x minced garlic cloves
- Oregano
- Cumin
- 2x bay leaves
- 1x cup of chicken broth
- 1x 7 ounce can of La Morena chipotle peppers in adobo sauce
Instructions
- Add lime juice, bay leaves, onion, garlic, chicken broth, and La Morena chipotle peppers into the slow cooker and mix;
- Season chicken with pepper, cumin, oregano and place in slow cooker;
- Cook on high for 4 hours until tender (I kept an eye on it, because each slow cooker is different and this cooked pretty fast);
- Shred with two forks;
- Build up your plate with all the fixings...I used rice, roasted tomatoes and garlic, and ½ avocado!
- ENJOY!
What’s your favorite ugly slow cooker meal?
Have you already been cooking with the slow cooker this holiday season?
xoxo
