Wednesday, January 13, 2010

Fiesta Chicken

I made this tasty concoction last night. It's called Fiesta Chicken and is a recipe straight from the Crock Pot cookbook. Here's a picture of the chicken before it sat in the crock-pot for 9 hours.

Unfortunately, we ate so much of it before I thought to take a picture after it was finished cooking, but believe me, it was delicious!

The recipe is as follows:


2 tablespoons oil
3 pounds boneless, skinless chicken breasts, cut into 1" pieces
1 medium onion, chopped
1 large green pepper, chopped
3 cloves garlic, minced
1 small jalapeno pepper, finely chopped
14 1/2 ounces Mexican style diced tomatoes
1/4 teaspoon cumin
1 teaspoon oregano

1. Heat oil in skillet. Cook chicken pieces until browned. Remove and drain.
2. Place onion, green pepper, garlic and jalapeno pepper in skillet and sauté until slightly cooked.
3. Add all ingredients to stoneware and stir to combine.
4. Cover; cook on Low 7 to 9 hours or on High 3 to 4 hours. Serve on flour tortillas.

I only had a 10 ounce can of "Mexican style diced tomatoes" (or as I call them, Ro-tel), so I added a small can of Mexi-Corn. It did cook on low for about 9 hours, but started to get really dry, so Danny added about a 1/2 cup of water to the mixture. It was wonderful! It would be really easy to turn this into a soup, too! Yum! I served it with all the normal taco toppings - cheese, sour cream, salsa, and jalapenos. I also made homemade taco dip, which is nothing fancy, but tastes really good! Here's the recipe for that:

Mix 1 16 ounce container of sour cream with 1 8 ounce container of cream cheese. Mix in 1 packet of taco seasoning. Put the mixture in the bottom of a glass pan. Pour 1 jar of Picante sauce over top. Top with shredded cheese and jalapenos. Chill in refrigerator. (You can add other layers, as well - guacamole, tomatoes,'s a flexible recipe!)

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