Ever watched David Chang eat tacos in Mexico on his show Ugly Delicious and the juice from the tacos is pouring down his hands and it looks so good you want to dive through the TV screen? This chicken aims to achieve the same level of juiciness (and succeeds!). Best yet, you can serve it as tacos, burritos, rice bowls, on nachos or (gasp!) on a salad!
Serves: 4 - 6
Total time: 2 - 5 hours (depending on if you slow cook on high or low)
Difficulty level: Wicked Easy
You’ll need:
2 lbs boneless chicken breasts
1/2 cup salsa of your choice
1 4 oz. can diced green chilies
1 jalapeño pepper, diced
1 bell pepper (any color), diced
1 tablespoon olive oil
1 tablespoon hot sauce of your choice (I like Cholula)
2 tablespoons brown sugar
1 tablespoon red chili powder
1 small yellow onion, diced
1 tablespoon dried oregano
1 tablespoon dried or fresh cilantro
1 teaspoon each:
-smoked paprika
-ground coriander
-ground cumin
-ground chipotle pepper
-salt
-cracked black pepper
Let’s do it!
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Rub chicken breasts in olive oil and place in your crockpot. Add the rest of the ingredients and give it a good stir.
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You can either cook on low for 4 hours or cook on high for 1 hour, then lower the temp and cook on low for another hour.
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The chicken is done when you can easily pull it apart with a fork (or internal temp is at 165°F). Use two forks to shred the chicken and serve.
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The awesome thing about this recipe is that you can serve it on tacos, in burritos, burrito bowls, on nachos or on a salad. It’s the chicken that keeps on giving!