Mexican Style Chicken
This has become my new favorite crockpot recipe! I have made a few adjustments to the originally recipe. And the link to the complete one will be underneath it.
Either cook for three hours on your slow cooker's high setting or six hours on low.
1 tablespoon extra-virgin olive oil
1 red onions, thinly sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon cracked black peppercorns
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1 cup chicken stock
3 pounds skinless bone-in chicken thighs, about 12 thighs
Finely chopped green onion, for garnish
- In a skillet, heat the oil over medium heat. Add the onions and olive oil and cook, stirring, until softened, until three minutes. Add the garlic, tomato paste, peppercorns, oregano, salt, and cinnamon. Cook, stirring, for one minute. Transfer contents of the pan to a food processor. Process until smooth.
- Arrange the chicken evenly over the bottom of the slow cooker stoneware. Pour the sauce over the chicken. Cover and cook on low for six hours or on high for three hours, until the juices run clear when the chicken is pierced with a fork. When ready to serve, garnish with the cilantro, green onion, lemon zest, and salsa, if you wish.
- Add Black beans and don't forget your veggies!!!
Chef Samantha ;)