For the first year and a half of our marriage I worked full-time. So it follows that my crock pot became a lifesaver. Just throw in a few key ingredients before heading off to work, and presto! A delicious meal is waiting for you when you get home!
My friend Janet gave me this simple recipe and it quickly became one of our favorites.
2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, minced
1/2 cup prepared tomato salsa
1 tbsp. chili powder (I use half chili powder and half mexican seasoning)
1 tsp. coarse salt
1 tsp. ground pepper
1. In crock pot or slow cooker, combine chicken, garlic, salsa, chili powder, salt, and pepper. Cover; cook on high, 4 hours, or low, 8 hours.
2. Transfer chicken to a serving bowl and shred.
You can serve the chicken on tacos (obviously), tortillas, over lettuce, by itself…but our favorite accompaniment is cilantro-lime rice.
1 cup long-grain white rice
1/2 cup fresh cilantro
2 tbsp. fresh lime juice
1 tbsp. olive oil
1 garlic clove
1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.