One of my good friends was nice enough to share her salsa recipe with me a few years ago. I love it! I could drink it. But I can't leave well enough alone. I started with her excellent salsa recipe, made a few changes, and made dinner.
Chipotle Salsa Chicken
1.5-2 lbs chicken breasts
1 can Mexican stewed tomatoes
2-3 chipotles in adobo, seeds and ribs removed
1 medium onion, cut into l chunks
3-4 cloves garlic
1/2 tsp cumin
1/2 tsp sage
1/2 tsp thyme
Optional ingredients: sour cream, chopped cilantro and shredded cheese on top.
Place chicken in crock pot. Put the remaining ingredients in the blender and chop. Pour ingredients over the chicken and cook 4-6 hours on high. Shred. I serve over rice but would also be good in a burrito.
Notes: I always use frozen chicken breasts, so it was closer to 6 hours. Fresh breast would be closer to 4 hours. Chipotles can be hot! So don't forget to remove the seeds and ribs and wash your hands after handling. If you want a milder version of this, substitute a small can of green chilies for the chipotles.
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