Again, this recipe is so easy and got it from my sister Karlie. I think it tastes like the yummy teriyaki chicken from Tepanyaki but without the price and is more moist since it's cooked in a crockpot!
2-3 Chicken breasts, thawed
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup butter
1/4 cup water (I double the water to 1/2 cup)
-In a small saucepan, combine the soy sauce, brown sugar, butter and water. Bring to a boil. Put chicken in a SMALL crockpot and pour sauce over top. cover and cook in crockpot on low 3-4 hours. Serve with ham fried rice.
If you put chicken in a big crockpot it will burn! You must use a small crockpot, and I double the water to add a little more liquid and only cook for 3 hours,3.5 hours max. It's so tender with the best flavor!
Tuesday, November 23, 2010
Mexican Chicken
My sister Karlie gave me this recipe and it seriously is to die for good and so easy! I just made it for my husband and I and "intended" to freeze the left overs and take it to a friend who just had her baby. Well we ate most of it and didn't have enough to take so I had to make another batch! Yes it's that good! Thanks Kar!
2 TBS vegetable oil
1/2 cup diced white onion
1 1/2 tsp minced garlic
1 TBS plus 1/2 tsp chili powder
1/4 tsp oregano
1/2 tsp cumin
1 1/2 lbs cooked chicken breast, shredded
1 tsp salt
1/2 tsp black pepper
1 can chopped green chiles, drained
-Heat oil in a large skillet over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add teh garlic, chili powder, oregano, and cumin and cook, stirring until fragrant, about 1 minute. Add the shredded chicken, seasoned with salt and pepper. Stir in green chiles. Cook mixure for about 5 minutes or until heated through.
Note: This recipe can be used in a lot of different ways. I cook up a large batch and then freeze the leftovers in a ziploc bag. Some ways to use chicken is:
Enchiladas: Put Mexican chicken in flour or corn tortilla with shredded cheese and roll up. Pour green chile enchilada sauce over top and top with more cheese. Bake at 350 until cheese is bubbly, about 20-30 minutes.
Tacos: Heat corn tortiallas (or Coscto fresh tortillas) on a skillet over high heat until warm on each side. Put Mexican chicken, hot black beans, corn, cheese, sour cream, salsa, avocados and roll up! SOO GOOD!
Quesdillas: On a cookie sheet, sprinkle cheese on a large flour tortilla, top with Mexican chicken. Place under broiler until cheese melts. Fold the torilla in half or place another tortilla on top.
2 TBS vegetable oil
1/2 cup diced white onion
1 1/2 tsp minced garlic
1 TBS plus 1/2 tsp chili powder
1/4 tsp oregano
1/2 tsp cumin
1 1/2 lbs cooked chicken breast, shredded
1 tsp salt
1/2 tsp black pepper
1 can chopped green chiles, drained
-Heat oil in a large skillet over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add teh garlic, chili powder, oregano, and cumin and cook, stirring until fragrant, about 1 minute. Add the shredded chicken, seasoned with salt and pepper. Stir in green chiles. Cook mixure for about 5 minutes or until heated through.
Note: This recipe can be used in a lot of different ways. I cook up a large batch and then freeze the leftovers in a ziploc bag. Some ways to use chicken is:
Enchiladas: Put Mexican chicken in flour or corn tortilla with shredded cheese and roll up. Pour green chile enchilada sauce over top and top with more cheese. Bake at 350 until cheese is bubbly, about 20-30 minutes.
Tacos: Heat corn tortiallas (or Coscto fresh tortillas) on a skillet over high heat until warm on each side. Put Mexican chicken, hot black beans, corn, cheese, sour cream, salsa, avocados and roll up! SOO GOOD!
Quesdillas: On a cookie sheet, sprinkle cheese on a large flour tortilla, top with Mexican chicken. Place under broiler until cheese melts. Fold the torilla in half or place another tortilla on top.
Subscribe to:
Comments (Atom)
