Chipotle Chicken in a Slow Cooker with Roasted Corn Salsa
This recipe couldn’t be simpler, just put the ingredients in a crock pot, wait a few hours, shred and serve with your favorite toppings! It doesn’t have the same texture as the grilled chicken at Chipotle but its flavor is great and works wonderfully for simple Chicken Chipotle bowls at home!
Ingredients
3chicken breasts, boneless skinless
1teaspoonkosher salt
1/2teaspooncoarse ground black pepper
2teaspoonschipotle chili powder
1teaspoondried oregano
1teaspooncumin
1/4cupdistilled vinegar
4clovesgarlic, minced
6tablespoonsvegetable oil
1/4cupwater
Directions
Add all of the ingredients to the slow cooker and cook on high for 3 hours or on low for 6 hours.
Shred the chicken and return to slow cooker. Stir.
For a “chipotle bowl”, put chicken over rice and top with your favorite toppings- guac, salsa, cheese, sour cream, fajita veggies, lettuce, black beans etc. It also works great for chicken tacos!
ROASTED CHILI-CORN SALSA
INGREDIENTS
1(16 ounce bag)white sweet cornfrozen
2poblano peppers
1/2jalapeñofinely diced
3/4cupcilantrofinely diced
1/2red onionfinely diced
1-2teaspoonsMorton kosher salt
1limejuiced
1/2lemonjuiced
INSTRUCTIONS
PREPARING THE POBLANO PEPPERS
Put the poblano peppers on a baking sheet and stick directly under the broiler for 3-7 minutes, or until blistered and charred. Turn the peppers, and repeat process until underside has also blistered and charred.
Remove the peppers from the broiler and immediately transfer to a glass bowl. Cover with either a tight fitting lid or saran wrap and allow peppers to steam for 10-15 minutes. This will allow the skin to separate more easily from the flesh of the peppers.
Peel the skin off of the peppers. It is okay is some is left, but peel most of the skin off of peppers for optimal taste and texture.
Slice peppers in half, remove the seeds, then finely dice peppers and set aside.
PREPARING THE SALSA
Thaw the corn by rinsing it in a fine mesh sieve under cool, room temperature water.
Transfer the rinsed and drained corn to a large bowl.
Add in the cilantro, red onion, jalapeño, poblano peppers, lemon juice, lime juice, and kosher salt.
Toss to combine and serve immediately or store in the fridge to chill until ready to serve.
Tasty and easy- this slow cooker Chicken Tortilla Soup is a winner!! There’s not much prep, just chopping the onion, pepper, garlic and Serrano pepper- and everything gets dumped in the slow cooker for 8 hours on low (4 on high). Shredded the chicken at the end- hint: use the paddle attachment on the Kitchen Aid mixer and it’s a snap! This soup isn’t creamy, so we like to add lots of sour cream and cheese to our bowl, plus top with tortilla chips, sliced avocado, cilantro, whatever you like!!
To your slow cooker add first 11 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.
Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.
Divide among bowls and top off with a generous helping of shredded cheese, sour cream and seasoned tortilla strips, plus avocado and cilantro if desired.
*If you want a creamier tortilla soup, you can add 4-8oz of cream cheese near the end of cooking. Stir in until melted into soup.
This crockpot recipe is FULL of flavor and very easy to make! I served it on a toasted bun with melty provolone cheese slices, so delicious and filling! You could also serve this over mashed potatoes and it would be great.
Ingredients
2.5-5 poundchuck roast
1-2 teaspoons sea salt
1-2 teaspoonsground pepper
2-3 cups beef broth
1teaspoon dried oregano
1teaspoon dried basil
1teaspoon dried parsley
1teaspoon onion powder
1teaspoon garlic powder
1 bay leaf
¼cuplight brown sugar
1package Italian-style salad dressing mix (dry)
¼teaspoon red pepper flakes
½cup pepperoncini juice
sub rolls,optional for serving
provolone,optional for serving
Instructions
Rub the roast with about a teaspoon or 2 each of salt and pepper and sear on all sides (I used canola oil on med-high for about 2-3 minutes per side). Transfer the roast to a slow cooker.
In large bowl, whisk together the remaining ingredients:
2 teaspoons sea salt,
2-3cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 bay leaf
¼ cup light brown sugar
package Italian-style salad dressing
1/4 teaspoon red pepper flakes
1/2 cup pepperoncini juice
Pour over the roast and cook on low for 8 to 10 hours or high for 4 to 5 hours.
With an hour left in the cooking process, remove the bay leaf and shred the meat, let cook for the remaining hour.
Enjoy as a sandwich with provolone cheese on a sub roll or over mashed potatoes.