Crockpot Salsa Chicken

This dish is so easy that I'm hesitant to call it a recipe at all.  I like to make a big batch of salsa chicken and freeze it in portions to use in other recipes- tacos, enchiladas, tostadas, you name it. If you decide to give it a go, do pick a spicy salsa because the level of heat will decrease with the long cook time.

Oh, and that rice concoction sitting beside it?  Heaven. 

Looking for a quick and easy crockpot taco recipe but tired of chicken?  Check out my crockpot carnitas!

As seen on Trainer Momma 

* Gluten-free diners should double-check their salsa for sources of gluten.

INGREDIENTS
6-8 boneless, skinless chicken breasts
16 oz of your favorite salsa

DIRECTIONS
Combine in a slow cooker and cook on low for 6-8 hours.  (I put it on to cook before I left for work today, so mine cooked for about 10 hours and it was fine.)

Choose Your Own Adventure Pinto Beans

Do you remember those "Choose Your Adventure" novels from childhood?  You know, "Bob opens the door, turn to page 34.  Bob runs away screaming with his tail tucked between his legs, turn to page 39."  I used to love those things.  It was always fun to have a say in what happened to the main character, and to be able to read more than one version of the same story.

These beans remind me of those novels because they are so versatile.  You can change them up each time you make them- kind of like a Choose Your Own Beany Adventure.  (Yes, I know I'm a dork!)  Add a splash of salsa, cook on the stovetop, or break out your slow cooker.  Garnish with sour cream, sprinkle with cheddar, diced onions, and cilantro- or don't.  It's all up to you- the possibilities are endless!  And, unlike poor Bob, none of your choices will lead to an unfortunate encounter with, say, the talons of a 50-foot hawk-tiger.

An Ommy Noms original

Serves 8

INGREDIENTS

1 lb bag of pintos, sorted, rinsed, and soaked overnight
1 can medium-heat rotel, drained
1 onion, diced
1 bell pepper, diced
1 jalepeno with seeds and membranes removed, finely diced
4 cloves garlic, minced
32 oz carton chicken broth
1 pkg sausage, cut into sections -OR- 1 smoked ham hock
1 tsp cumin
1 tbsp chili powder
Salt and pepper to taste

DIRECTIONS

*** First, start by soaking the beans for at least 8-12 hours.  I usually soak them overnight. Once you're ready to cook, drain the beans, sort them to remove rocks and dirt clods, then re-rinse them a time or two.

Stovetop:
1. Combine all ingredients, except the Rotel, in a large pot. Add water until all ingredients are covered.

2. Bring to a boil. Lower heat, cover, and cook over a low boil for 2 1/2 hrs or until tender.  Add Rotel and cook an additional 15 minutes. 

3.  Taste and adjust seasonings as necessary.  Serve over rice.

Slow Cooker:
1.  Combine all ingredients, except the Rotel, in a medium to large crock pot.  Cook on low for 10 hours or high for about 6 hours.  Add Rotel in the last 30 minutes of cooking.

2.  Taste and adjust seasonings as necessary.  Serve over rice.

Crockpot Carnitas

This slow cooker carnitas was tender and spicy.  It was nice to venture away from my usual beef tacos.  I parsed the leftovers into individual servings and froze them.  They reheated well- you couldn't tell it had ever been frozen!

An Ommy Noms original

INGREDIENTS
1 tsp salt
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1 tsp onion powder
1/2 tsp pepper
Small pork shoulder (about 3-4 lbs)
4 chipotle peppers in adobo sauce
1 onion, diced
1/4 cup chicken broth

DIRECTIONS
1. Combine spices. Pat pork shoulder with spice mixture.
2. Pour chicken broth into slow cooker and add onion and pork shoulder. Place chipotle peppers on top of shoulder. Cook on low until meat is tender and easily shredded with a fork, 9-10 hours. Turn over halfway through.
3. Shred meat, removing the bone and fatty material. Enjoy!

Crockpot Mu Shu Chicken

The husband LOVES mu shu chicken. This was really tasty. We haven't found the perfect bottled hoisin sauce yet, but the chicken this recipe makes was outrageously tender and juicy. The recipe is from a Better Homes and Gardens slow cooker cookbook called Better Than Mom's.

INGREDIENTS
3 pounds bone-in chicken thighs, skinned
1/4 tsp salt
1/8 tsp pepper
1/2 cup water
1/4 cup soy sauce
2 tsp toasted sesame oil
8 taco-sized flour tortillas
1/2 cup bottled hoisin sauce
2 cups prepackaged cole slaw mix (shredded cabbage & carrot)

DIRECTIONS
1. Put chicken in a 3.5-4 quart slow cooker and season w/ salt and pepper. In a small bowl, mix water, soy sauce, and sesame oil. Pour over chicken.

2. Cover and cook on low for 6-7 hours, or on high for 3-3.5 hours

3. Remove chicken w/ a slotted spoon. Skin and debone. Shred chicken meat with two forks and return to the cooker. Heat on low until heated through.

4. Serve by spreading tortillas w/ 1 tbs hoisin sauce. Top w/ chicken and cole slaw mix. Roll up and enjoy!