Crockpot: Mexican Chicken with Rice

South West Chicken
Don’t you just love Crockpot Recipes? Here is an easy dinner idea that was inspired by an Indian dish and turned into a South West dish for a Cinco de Mayo dinner celebration. This is super simple with minimum prep time. A great meal to prepare early, then let it sit all day so it’s ready when you are ready to eat. Below is my South West adapted recipe. Find the original recipe here at Real Simple’s website.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 8 hours | Total Time: 8 hrs 10 mins

Ingredients:

  • 1 15-ounce can crushed tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons Mexican spice blend
  • kosher salt and black pepper
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/2 Cucumber, halved and thinly sliced
  • 1/2 Jalapeno, seeded and sliced
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 cup long-grain white rice
  • 1/2 cup heavy cream

Directions:

  • In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, spices, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken (raw) on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
  • In a small bowl, toss the cucumber, jalapeno and cilantro with the lime juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
  • Twenty minutes before serving, cook the rice according to the package directions.
  • Just before serving, stir the cream into your chicken mixture. Serve over the rice with the cucumber relish

 

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