Mexican Style Slow Cooker Chicken

I love the slow cooker freezer bags. They are so easy to throw together as I unload the groceries, and I can make a couple of different bags at a time. The key is to freeze them flat. Once they are frozen you can stand them or stack them however fits best in your freezer. Over the next couple days I’m going to post a few different crock pot freezer meals. 

Mexican food is like an addiction to me, but not fast food Mexican. Real authentic Mexican flavor, but that can take hours to really develop. In comes the slow cooker to the rescue. By freezing the meal in its marinade, as it thaws overnight it really gets marinade, and then as you cook it the flavors develop further. Best part, it’s a set it and forget it meal. 

This chicken is great in tacos, enchilada, or quesadillas. You can even serve it as is with a side of rice. I use chicken thighs in this recipe, but you can substitute with breasts, or a mixture of legs and thighs. Breasts can dry out a little bit, but I pull them apart with two forks, and throw on some tortillas, add a little salsa verde, and they taste fabulous.

Mexican Style Slow Cooker Chicken

2 lbs. chicken thighs

1 c. Salsa Verde

1 c. Chicken stock

1 large onion, thinly sliced

1 large tomato roughly chopped

4 cloves garlic, crushed

2 tsp. ground cumin

1 Tbsp. adobo

1/2 tsp. ancho chili powder (can substitute cayenne pepper)

1 lime zested and juiced

Get a large Ziploc bag and write the following on it. Cook on low for 8 hours. Before serving add the lime juice and zest. Stir and serve. Place the chicken in the bag and add all of the ingredients, except the lime juice and zest. Lay it flat to freeze. 

When ready to use, take out the night before, place in the refrigerator to thaw overnight. In the morning, place in the crock pot and set to low for 8 hours. You may think it’s not enough liquid, but it is, as it cooks, the vegetables will release their juice, and the salsa verde will thin out. When you get home from work, dinner will be ready.