Crock Pot Adobo Chicken with Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 Chicken breast fillet frozen or thawed1 Can of Reduced sodium chicken broth1 Cup of water1 bay leaf2 Chicken Bullion1 Can Fire roasted tomatoes (small can)1. Fresh jalapeno chopped1. Medium onion chopped 1. bunch of cilantro chopped (1/2 reserved)2 chipotle peppers in adobo sauce 3 tablespoon of adobo sauce1 tablespoon ground cuminJuice from 1 lemon (1/2 reserved)2 garlic cloves1.5 table spoon flour
In crock pot put whole can of chicken broth, water and chicken. Add 1 chicken bullion and 1 bay leaf and allow to cook for about 3 hours on high or until chicken is tender enough to pull apart.
In the mean time add the diced tomatoes to a bowl and add 1 cup of chopped onion, about 6 teaspoon of chopped cilantro, chopped jalapeno, 1/2 of the lemon juice and then set a side.
Once the chicken is tender take chicken out and let cool until you can shred it and then place in a bowl , then remove the remainder of the cooking liquid saving 1.5 cups. In a blender add the cooking liquid and the rest of the ingredients except the flour and blend. Once blended place in a saucepan then mix the flour with 1/4 cup of water and add to the sauce, let it simmer for a few minutes until it gets the consistency of a sauce. Once you reach that consistency place the chicken back in the pot and add the sauce plus 1/2 of the salsa and let it cook on for 1 hour then it is ready to reserve with the remainder or the salsa.
You can serve in burritos with a whole wheat tortilla or add to salad to make a taco salad, it is up to you how you serve it.
Serving Size: Makes 4 (1 cup servings)
Number of Servings: 5
Recipe submitted by SparkPeople user GREYNOSO.
In the mean time add the diced tomatoes to a bowl and add 1 cup of chopped onion, about 6 teaspoon of chopped cilantro, chopped jalapeno, 1/2 of the lemon juice and then set a side.
Once the chicken is tender take chicken out and let cool until you can shred it and then place in a bowl , then remove the remainder of the cooking liquid saving 1.5 cups. In a blender add the cooking liquid and the rest of the ingredients except the flour and blend. Once blended place in a saucepan then mix the flour with 1/4 cup of water and add to the sauce, let it simmer for a few minutes until it gets the consistency of a sauce. Once you reach that consistency place the chicken back in the pot and add the sauce plus 1/2 of the salsa and let it cook on for 1 hour then it is ready to reserve with the remainder or the salsa.
You can serve in burritos with a whole wheat tortilla or add to salad to make a taco salad, it is up to you how you serve it.
Serving Size: Makes 4 (1 cup servings)
Number of Servings: 5
Recipe submitted by SparkPeople user GREYNOSO.
Nutritional Info Amount Per Serving
- Calories: 84.0
- Total Fat: 1.0 g
- Cholesterol: 18.5 mg
- Sodium: 614.6 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.8 g
- Protein: 8.7 g
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