My favorite type of recipe is a healthy, fast, versatile one. By versatile, I mean, one that has ingredients that can be used in many different meals during the week. Taking the time to figure out recipes that are symbiotic, is worth the time it takes to plan.
This recipe starts with lean chicken breasts that are cooked via crock pot in a delicious red chili sauce. The chicken is then shredded and can be used for a multitude of dinners and lunches. Really, the delicious possibilities are endless. Pictured at the left, is a mouth-watering chicken tostada. The shell is spritzed with a fine mist of olive oil, then baked at 350 for 10 minutes, flipping once. I layered it with 1 tablespoon of a clean (no chemicals added) store-bought guacamole, the featured chicken, tomatoes, 1 tablespoon of cheddar jack cheese and pickled red onions. Seriously, you HAVE to try pickled red onions if you haven’t. Not only are they extremely easy to make, they are D-LISH-US! AND you can reuse them later in the week on a chicken lime cilantro burger.
This recipe makes a lot. So be prepared to use it in several meals, or freeze a portion for a later date.
(adapted from a Bon Appetit braised pork recipe)
3 lb boneless skinless chicken breasts
3 large new mexican dried chilis
2 tablespoons agave
1 tablespoon fresh lime juice
1 large onion, chopped
3 large garlic cloves, chopped coarsely
2 bay leaves
2 teaspoons dried oregano
2 teaspoons ground coriander
1/2 teaspoon allspice
1 can Tecate beer
Place chilis in a medium bowl. Add enough boiling water to cover, and set something on top of the chilis to weigh them down in the water. Keep submerged for 30 minutes or until softened. Drain chilis and puree in blender with 1 cup of the soaking liquid. Put all the ingredients, including the red chili mixture, in the crock pot, except chicken. Mix well and then add chicken. Cover and cook on low for 6 hours or until the chicken will shred easily. Shred with two forks and add back the cooking liquid till the chicken is moist again.
Use the shredded chicken to make the tostadas above, or chicken lettuce tacos, chicken taquitos, pulled chicken sandwiches, quesadillas on wheat tortillas, inside of an omelet, I could seriously go on and on. If you think of another great use put it in the comments below!
9 Comments on Red Chili Chicken (Crock Pot Recipe)
2Pingbacks & Trackbacks on Red Chili Chicken (Crock Pot Recipe)
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[…] come home from their tennis lessons and it was getting late. As you may have seen I made a ton of shredded chicken the other night. I still had a small amount. Then I saw the portobellas. An idea conjured in […]
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[…] #3 Red Chili Chicken […]
Great recipe Rebekah! I love using my crockpot but can’t stand all of the recipes that call for canned soups, taco seasonings and other high sodium fillers. This is a great recipe with quality ingredients and the tostadas were delicious (we even did the pickled onion and you’re right about that, yum!) Thanks for posting a delicious and HEALTHY recipe!!
Great Recipe Rebekah. I cmade the chicken on Thursday a made two large family meals for company and my neighbors. Can you recommend the chiles that you used. Here in NC its hard to find the dried chiles but can find some. Wondering about using fresh ones. There are much more available.
You can use fresh red New Mexican chilis. I would roast them in the oven first though. Spray them with olive oil, all over. Place them on a baking sheet and broil them till the outside is charred. You will have to turn them every 1 – 2 minutes. Then put them in a bowl and cover them with plastic wrap for about 30 minutes. The skin should peel off easily. You can either discard the skin or blend it into your sauce. I personally would leave it to add a smoky layer to the dish. Hope that answers your question!
Thank you! I will give that a try! Now on to try the Pork. Thanks for sharing such valuable and helpful information.
You’re welcome Donna. I’m so happy you are enjoying it.
I love food and talking, so this gives me an outlet to do both.
Great! Definate kick from the red pepper! I thickened the sauce with some cornstarch. And added some chopped green onion and cilantro the last minute! YUM! I’ll make this one again for sure.
I like the addition of the green onion and cilantro! Thanks for sharing your adaptation.