Ranchero Chicken

barbara lentz

By
@blentz8

This is a great recipe for a filling for tacos, nachos, enchiladas, tostadas or empanadas. excellent


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

8 -12

Prep:

20 Min

Cook:

7 Hr

Method:

Slow Cooker Crock Pot

Ingredients

RANCHERO SAUCE

1 Tbsp
olive oil
1 medium
onion minced
1 medium
green bell pepper minced
2 small
jalapeno pepper minced
4 clove
garlic minced
1 Tbsp
cumin
2 c
chicken stock
15 oz
can crushed tomatoes
8 oz
tomato sauce
2 Tbsp
tomato paste
1/4 c
brown sugar
1 tsp
red pepper flakes
1/2 c
fresh cilantro chopped

CHICKEN

2 lb
chicken breasts
1 c
chicken stock
1 tsp
salt
juice of 1 lime

Directions Step-By-Step

1
For the sauce
Tip: I use a food processor to mince the onion, peppers, and garlic. Heat the oil in a large pot.
2
Add the processed vegetable to the oil and saute about 5 minutes. Add the remaining ingredients except cilantro and bring to a boil. Reduce to a simmer and simmer about 20 minutes. Stir in the cilantro.
3
For the chicken
Place the chicken breast in a slow cooker. Cover with salt, chicken stock, lime juice and half of the ranchero sauce. Cook on low for 6 hours. Remove the chicken and shred. Return the chicken to the slow cooker add the remaining ranchero sauce. cook 1 more hour.
4
use it for fillings for tacos, enchiladas, nachos or tostadas

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican