Sunday, December 1, 2013

Slow Cooker Yucatan Chicken


Slow Cooker Sunday!


I have so much love and respect for my slow cooker...yes, I said love and respect.

As I previously informed you during slow cooker week, my slow cooker was only used to keep my collard greens warm during the holidays. I've been reformed!


I am so in love with my slow cooker, from this point on, my goal is create Slow Cooker Sunday for me and you!

I want to take old recipes and some new ones, making them slow cooker worthy.


Today, I start off with one of my favorite dishes, Slow Cooker Yucatan Chicken.

Being raised in California, I've had the privilege of experiencing some of the most diverse and divine cuisines in the world.

These Yucatan tacos are full of flavors that will transport you to Mexico...and you don't have to leave home to create them!


I used to eat Yucatan tacos all the time, although I recognized some of the flavors, one day I decided to ask the cook at my local taco spot, especially since I was eating them almost everyday, what exactly is in it!


He responded...no habla ingles. Which means I don't speak English, in Spanish. I didn't believe him and I was determined to make this dish.

My response to him was Usted habla Inglés, por favor dígame lo que hay en el taco! Translation, you speak English, please tell me what's in the taco! 


Well he couldn't hide from me anymore...and we both laughed so hard, he gave me the ingredients, no recipe of course, he didn't use one...oh...and in English...go figure!



I decided to turn the Yucatan Chicken into soft tacos for Baby Girl and I. Burritos, enchiladas are tamales would also be great. It's time to EAT!

Slow Cooker Yucatan Chicken

Prep Time: 10 minutes
Cook Time: 4 hours high
Total Time: 4 hours 10 minutes
Servings: 6-8

Ingredients:

3 lbs chicken, boneless, skinless
1/2 cup crushed pineapples
2 oranges, zested, juiced
2 limes, juiced
1 lemon, zested, juiced
1/2 cup extra virgin olive oil
10 cloves garlic, peeled, chopped
2 chipotle peppers
1 Anaheim chili
1 jalapeno
1 teaspoon spice rub (recipe below)
1 tablespoon cornstarch
cilantro, corn or flour tortilla shells, cheese, red onion, sour cream, avocado 

For the Spice Rub:

1 tablespoon creole seasoning
1 tablespoon oregano, crushed
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper

Directions:

Rinse chicken and pat dry. Spray slow cooker with cooking spray and add chicken. Coat chicken in spice rub and mix well. 

Take all remaining ingredients, except cornstarch, add to a blender, blend well. Remove 1/2 cup of sauce and set aside.

Pour remaining sauce over chicken, mix well.

Cook on high for 3-4 hours in slow cooker. Remove chicken from slow cooker, shred with two forks and set aside.

Strain drippings into a pan, bring to boil,  mix cornstarch with 1 tablespoon water, whisk into pan juices, reduce to simmer and cook for about 1-2 minutes.

Pour over shredded chicken. Use reserved Yucatan sauce as a taco sauce. Enjoy!





3 comments:

  1. I think this chicken looks awesome. based on the ingredients I am sure it is tasty too.

    ReplyDelete
  2. I think this looks mouthwatering delicious!

    ReplyDelete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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