Slow Cooker Salsa Verde Chicken Bowls

You know when you take that first bite and there is an instant party in your mouth that has you in love instantly?  Well, this recipe falls into that category. What is not to love? A kick of spice with warm flavor of cumin over seasoned rice with black beans and minced jalapeno and cheese with a lovely green chili sauce and a squeeze of lime! Hey, I left out the fact there is chicken in that — fall apart chicken because you make it in the crock pot!  Yes, it is love all around!

I found this gem of a recipe at budget bytes it is friendly on the budget and yummy to the taste buds!  Here is my slight adaptation. Originally called Slow Cooker Salsa Chicken Verde Bowls… to me the salsa belonged with the verde… but either way it is a keeper!  I used slightly more chicken and upped the spices as a result.

Slow Cooker Salsa Verde Chicken Bowls

adapted from budgetbytes.com | Serves 6-8 | Prep time 15 minutes.  Cook time 4-8 hours (depending if on high or low)

Ingredients:

• 1 yellow onion, sliced
• 1 red bell pepper, chopped
• 4 large boneless skinless chicken breast halves (about 3 lbs total)
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp garlic powder
• pinch of black pepper
• 1 (17 oz) jar Goya Brand Salsa Verde

Instructions:

Slice the onion into rings and place in the bottom of the crock-pot (I like to use a liner in mine, because it makes clean up much easier, and the food does not stick to the sides)

Add chopped bell peppers and place the large chicken breast on top of the veggies.  Season with cumin, salt, pepper, and garlic powder.  Pour the Goya Salsa Verde over the chicken.  Cover the crock-pot with the lid and turn to high for 4 hours (8 on low).

My chicken was actually cooked through at 3 hours and I removed the chicken breasts and cut them into bite sized pieces and put them in a serving dish.  I poured the sauce and peppers and onions over the diced chicken.  Ready to serve!

Additional ingredients:

• hot cooked rice (I seasoned mine with a tablespoon of lime juice and 2 tablespoons of fresh cilantro, chopped)
• 15 oz can black beans, rinsed, drained and heated
• 1 jalapeno, seeded and mined finely
• shredded Mexican cheese (like Oaxaca or Queso Fresco)
• 1 lime, cut in quarters
• fresh chopped cilantro

Layer your bowl with cooked rice and beans and serve a ladle full of chicken with salsa verde sauce over the top.  Garnish as desired with jalapeno, cheese, cilantro and a squeeze of lime.  Enjoy!

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originally at http://www.budgetbytes.com/2016/09/slow-cooker-salsa-verde-chicken/

 

Jambalaya

I have been wanting to make my own Jambalaya since my husband and I ate some in Las Vegas.  I turned to one of my favorite recipe sites for a good recipe: allrecipes.  I should have also read some of the reviews before following the recipe exactly – it was spicy!  My children were all at a music performance, so the only taste buds that were assaulted by flavor and heat were hubby’s and mine.  I did like the recipe though, but next time I will tone down the spice.  I reduced the amount of red pepper flakes and hot sauce by half in the recipe here – adjust to your liking.  I did use Sriracha so that may have been the culprit for it being too spicy.  The flavors of the recipe were good though.  Added shrimp would be nice too – I would cook them separately, and add them just before serving though, so they do not over cook.

Jambalaya

adapted from allrecipes.com (submitted by Terri)

Serves 6

Ingredients

2 Tbsp canola oil, divided use
1 Tbsp Cajun or Creole seasoning
12 oz andouille sausage, sliced into rounds on a slight bias
1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
1 onion, diced small
1 small green bell pepper, diced small
2 stalks celery, diced small
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
1/4 tsp red pepper flakes
1/2 tsp ground black pepper
1 tsp salt
1/4 tsp hot pepper sauce
2 tsp Worcestershire sauce
1 tsp file powder
1 1/4 cups uncooked white rice
2 1/2 cups chicken broth

Instructions

Heat a skillet over medium high heat and add 1 tablespoon of cooking oil to the skillet.  Add the andouille sausage and season with half of the Cajun or Creole seasoning.  Turn to brown.  Remove the sausage to a bowl.  Add the remaining cooking oil to the skillet and cook the diced chicken pieces with the remaining Cajun seasoning.  Once the chicken is slightly browned and cooked through for most part, remove wish a slotted spoon.

Use the same skillet and cook the celery, onion, and green pepper in the remaining oil.  When the onion is softened, add the minced garlic and cook until fragrant for about 1 minute. Add the rest of the ingredients and bring to a boil.  Return the sausage and chicken to the skillet.  Once it comes to a boil, cover with lid, reduce heat to low.  Continue cooking for about 25 to 30 minutes or until the liquid is absorbed and the rice is tender.  I turned off the heat after 25 minutes and left it covered for 15 more minutes to make sure the rice was completely cooked.

Serve hot.

NOTES: I reduced the red pepper flakes and hot sauce by half in this post, as you can easily add more heat to the dish, but you cannot take it away.  File powder is key and you should be able to find it in well stocked grocery stores.  It acts as a thickening agent.

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