Tex-Mex ChickenI have made this a few times to RAVE reviews from my usually hard-to-impress husband... I make mine tex-mex style by roughly chopping some onions and green peppers (I use poblano & anaheim, but you can use hotter or milder ones as you see fit) to toss in the bottom of the pot, then put in the chicken and sprinkle it with salt, pepper, cumin, cayenne, and chili powder, then pour in a can of Ro-tel tomatoes. It's really not as hot/spicy as it sounds like it would be. It makes so much liquid that I've debated using the liquid as a stock for tortilla soup -- I just haven't been that organized yet. We usually fork-shred the meat into tacos & burritos,
since I find it a little dry to eat on its own (this may be because it
ends up in the crock pot for 9+ hours by the time I'm home and ready to
eat). I have a feeling that 6 hrs is the magic time for done-but-not-overdone. Even with that caveat, it's still really good! |
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