The Cellar - View Single Post - Crockpot--d'ya have any really GOOD recipes?

Chocolatl · 01-24-2009, 11:06 AM

This is a staple at our house. We make the whole batch and then portion the leftovers into single-serve Tupperware. Reheats pretty well!

3 lbs skinless, boneless chicken breast, cut into 1" cubes
2 medium onions, chopped
2 large green bell peppers, chopped
6 cloves garlic, minced
2 14.5oz cans of Mexican style diced tomatoes (tomatoes with mild green chilies)
1/2 tsp cumin
2 tsp oregano

1. Place the tomatoes, garlic, cumin and oregano into the Crock Pot and stir to combine.
2. Heat olive oil in a skillet. Saute the onions and green peppers until slightly cooked. (Onions should not be fully clear.) Add the onions and peppers to the Crock Pot.
3. In the same skillet, cook the chicken until browned.
4. Add the chicken to the Crock Pot. Stir until combined.
5. Cook on High for 4 hours.
6. Serve on a bed of rice or as a soup with a side of tortilla chips.

01-24-2009, 11:06 AM	#2
Chocolatl Glutton for Gluttony Join Date: Oct 2007 Location: Tampa, FL Posts: 1,409	Fiesta Chicken This is a staple at our house. We make the whole batch and then portion the leftovers into single-serve Tupperware. Reheats pretty well! 3 lbs skinless, boneless chicken breast, cut into 1" cubes 2 medium onions, chopped 2 large green bell peppers, chopped 6 cloves garlic, minced 2 14.5oz cans of Mexican style diced tomatoes (tomatoes with mild green chilies) 1/2 tsp cumin 2 tsp oregano 1. Place the tomatoes, garlic, cumin and oregano into the Crock Pot and stir to combine. 2. Heat olive oil in a skillet. Saute the onions and green peppers until slightly cooked. (Onions should not be fully clear.) Add the onions and peppers to the Crock Pot. 3. In the same skillet, cook the chicken until browned. 4. Add the chicken to the Crock Pot. Stir until combined. 5. Cook on High for 4 hours. 6. Serve on a bed of rice or as a soup with a side of tortilla chips.