Before I started reading the Blog A Year of Slow Cooking, I thought that my crockpot was primarily a winter thing, where I would make chili, pasta sauce, meatballs, etc.
However after being reminded that cooking in the crockpot means that you are not heating up your kitchen, I became a devotee and the pot comes out all year long.
I make some great chicken in a variety of ways. It always comes out moist and is great to have for salads, stirfries, mixed in with paleo mayo and stuffed into a tomato or just eaten straight out of the bag.
I usually do 2 bone in chicken breasts and get 1 full dinner for 4 out of it, or I add 3 and have some for leftovers. This chicken also freezes well.
Place the frozen chicken breasts into the appropriate sized crock pot. I find its better to crowd the crockpot a little than have things too spread out, but you can get around that if you add more liquid.
I use chicken broth, 3 garlic cloves per breast and an envelope of Simply Organic Spicy Taco Seasoning and a chili in adobo and toss it in the pot with the chicken.
Then I set it on low and cook for about 8-10 hours.
Then I shred and we eat. And its yummy!
Mexican Slow Cooker Chicken (2 Breasts)
2 Frozen bone-in, skin on chicken breasts
Chicken broth to cover
Envelope of Simply Organic Spicy Taco Seasoning
1 Chili in Adobo
6 Cloves of Garlic
Place breasts in slow cooker
Combine broth, taco seasoning, chili and garlic, pour over chicken
Cover and cook on low for 8-10 hours
Remove from slow cooker, remove the skin, shred and use.