crockpot mexican chicken chili

My husband often uses our crockpot to cook greens, paleo chili or big hunks of pork or beef. But for me, the crockpot is the last thing that comes to mind when thinking about preparing dinner. Maybe it’s because you actually have to think and prepare ahead of time!

So one of my goals for 2010 is to actually take advantage of having the crockpot do the brunt of the work for me. I can’t imagine what it’d be like to come home after a day at work and a hard workout at the gym to have dinner already prepared. (That’s what my husband gets to come home to!) What would I possibly do with that extra time? Probably get online and blog or catch up reading blogs 🙂 But hey, at least it’d be some added ‘me’ time.

Wednesday, I opted to skip the gym after work due to only a couple hours sleep the night before since the hubby was sick, and instead came straight home and threw together a crockpot meal. Typically, I think the flavors might meld better if you cook crockpot recipes on low for 7 or 8 hours. But in the interest of time, I put my concoction on high and hoped it’d be done in less than 4 hours, when the hubby got home. Luckily, it was, and I’d like to think the warmth and spiciness is contributing to his recovery, along with something called amoxicillin.

Crockpot Mexican Chicken Chili

Ingredients:

  • 1 cup salsa verde
  • 2 celery stalks, chopped
  • 1 can Rotel tomatoes
  • 1 onion, diced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 pound boneless chicken breasts, trimmed and halved
  • Optional toppings: shredded cheese, sour cream, chives

1. In crockpot, add salsa verde, celery, Rotel, onion, chili powder and cumin. On a whim, I bough Pace Salsa Verde at the store earlier this week. Sure, I’d love to create my own version, but another trip to the store wasn’t worth it to me. Here’s a good recipe for Salsa Verde in case you’re interested in what’s in it.

2. Turn crockpot on high and place chicken breast halves on top of mixture. Be sure to push them down a bit in the mixture so that they’re basted with liquid.

3. After 3 or 4 hours, check to make sure chicken is cooked. Then shred halves with a fork and serve.

You can eat as is for strict paleo-ers…or garnish with cheese, sour cream or chives.

You may also like: