Slow Cooker Tex Mex Chicken

Prep Time:  15 minutes
Cook Time: 4-8 hours
Yields:  4 servings

2 pounds boneless, skinless chicken thighs and breasts
1 tablespoon Fire & Flavor Salmon Rub
1/2 teaspoon kosher salt
1 large red bell pepper, thinly sliced
½ red onion, sliced very thin
1 large yellow bell pepper, thinly sliced
½ cup white wine
1 tablespoon canned chipotle chilies in adobo sauce, chopped

Diced avocado
Grated cheddar cheese
Fresh cilantro
Lime wedges
Tortillas or chips

FIRST  Place chicken in a single layer in crock pot. Sprinkle with Salmon Rub and ½ teaspoon kosher salt; layer peppers and onions on top. In a small dish, whisk together wine and chilies and pour over chicken.

NEXT  Cover and cook for 4 hours on high or 8 hours on low.

LAST  To serve, spoon chicken and pepper mixture in bowls making sure to ladle juices over chicken. Sprinkle with diced avocado, chopped cilantro and cheese. Serve with lime wedges and warmed tortillas or chips.


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