Taco Night became something entirely new yesterday – fresh and colorful with green chile chicken (slow cooker!), Cuban Black Beans (Better Bean Co., look in the refrigerator section at the grocery), fresh avocado, Claudia’s Mesa Spicy Mango Chutney, cilantro, and lime. Oh, and little white corn tortillas – “street taco size”. Thanks to my Montana Cooks group for resetting my taco thinking at our meeting last week!
I had planned to cook the chicken in my dutch oven, simmering slowly on the stovetop, but I ended up throwing everything into the slow cooker in the twelve minutes I had between my last meeting and the beginning of my after school ballet-taxi service. Yay! Slowcooker! Saving family dinnertime once again!
- 1 yellow onion, halved and sliced thinly
- 1 Tablespoon avocado oil, or other cooking oil
- 3 chicken breast halves (with skin and bones)
- one 4 oz. can diced green chiles
- 1/2 teaspoon salt
- 1 heaping teaspoon Better Than Bouillon "chicken base" dissolved in 1 cup hot water (or use 1 cup of any other chicken broth)
- Warm the oil in the stovetop-safe insert to your slow cooker, add the onions and cook a couple minutes. (If your slow cooker has a ceramic insert that is not safe for the stovetop, use a regular frying pan for all this browning stuff (step 1 and 2), then transfer all to your slow cooker and add the broth.)
- Add the chicken pieces, skin side down, ideally in a single layer. Let brown for a couple minutes, add the green chiles, and sprinkle with salt.
- Add the broth, transfer insert to slow cooker and set timer for 4 hours on High setting.
- When chicken is done cooking, transfer the pieces to a cutting board, remove and discard bones and skin. Shred chicken with a fork. (I like to transfer my slow cooker insert with the sauce from cooking to the stovetop over medium-high heat to boil and reduce the sauce while I shred the chicken.) Return shredded chicken to the sauce and serve.