Living in California, I have been fortunate to know many people either from Mexico or of Mexican descent. Traditional Mexican food is delicious as I have learned from first hand experience through pot-luck lunches at work.
What I grew up thinking was Mexican food is good as well, but certainly not authentic. Thus the 'Mexican-Style' name in today's post. I will be the first to admit that any food remotely Mexican prepared in my kitchen is not authentic. Anytime 'style' is a descriptor in nomenclature, 'faux' or 'fake' should be substituted so you know what you are really getting. Style sounds so much better than fake!
This recipe is great for hot summer months when you don't want to turn on the oven or the grill. I'm not sure why most folks think of their slow cooker as a winter tool when it is much better suited for lazy summer days that you just don't feel like cooking.
This chicken dish is great with a side of rice and salad or as a building block for enchiladas, burritos, burrito bowls, tacos, taco salads and - well, you get the picture! This recipe makes enough for a hearty meal plus leftovers. It can be easily be split in half if leftovers aren't your thing.
SUPER SIMPLE SLOW COOKER MEXICAN-STYLE CHICKEN
- 5 pounds boneless, skinless chicken breasts
- 2 cups water
- 1 chicken bouillon cube
- 1 packet taco seasoning
- 1 can diced tomatoes
- 1 6-oz can tomato paste
- 1 14.5-oz can petite diced tomatoes
- 1/2 cup flour
- Place chicken in slow cooker.
- Combine all other ingredients and pour over chicken.
- Cook (approximately 4 hours on high heat or 6 hours on low heat) until chicken is easily shredded with two forks.
- Serve as desired.
Note: There are many ways to modify the recipe. Examples:
- Cut the water in half or omit altogether.
- Add canned beans and / or corn (rinsed or drained).