This tasty slow cooker recipe features a homemade enchilada sauce cooked together with both chicken and rice to create versatile enchilada-style shredded chicken.
Course Dinner, Main Course, Main Dish- Crockpot/Slow cooker
optional toppings: cheese, sour cream, guacamole, salsa, cilantro, etc.
Instructions
Chop the onions and peppers. Add to crockpot along with chicken. Season chicken generously with the lime zest and juice and salt and pepper. Turn slow cooker on low and set aside while you make the sauce.
1 pound boneless/skinless chicken breasts, 1 medium onion, 4-5 mini sweet peppers, 1 lime
In a pan over medium heat, add the oil and flour. Stir together until flour is golden and you have formed a paste. (You are making a quick roux to give your sauce some body.)
2 Tbsp olive oil, 2 Tbsp flour
Add the tomato sauce and tomato paste and cook until the sauce is thick. Season with hot sauce, cayenne pepper, paprika, cumin and garlic powder. If the sauce is too thick, thin with chicken broth.
2 8 oz cans tomato sauce, 1 Tbsp tomato paste, 1 tsp cumin, 1 Tbsp paprika, 1 Tbsp garlic powder, ¼ tsp cayenne pepper, hot sauce to taste, chicken stock
Pour the sauce over the chicken, onions and peppers. Add 1 cup of uncooked rice. Cook on low for 5-6 hours or until rice is cooked and chicken is fork tender. Shred the chicken and stir together.
1 cup uncooked rice or quinoa
Serve in bowls, in tortillas, over salad or in taco shells. Top with cheese, sour cream, guacamole and cilantro.
optional toppings: cheese, sour cream, guacamole, salsa, cilantro, etc.