JAMIE'S MUCHO CROCKPOT CHICKEN AND RICE
By
jamie Beecham
@jamie4cakes
1
Ingredients
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one3.5 lb. whole chicken , raw
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116 oz. jar of world classics savory cilantro salsa
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1/4 csriracha hot chili sauce
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116 oz. jar of water
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·salt to taste
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1 crice
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·enchilada sauce, 16 oz. can of old el paso
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1 ptel viajero resturant style white mexican dipping cheese
How to Make JAMIE'S MUCHO CROCKPOT CHICKEN AND RICE
- WASH AND CLEAN THE WHOLE CHICKEN WELL. PAT DRY AND SALT ALL OVER AND IN THE CAVITY WITH ABOUT 2 TABLESPOON SALT OR JUST SALT TO TASTE
- ADD ONE JAR OF THE SALSA AND ONE JAR OF WATER. I USED THE SAME JAR THE SALSA WAS IN.
- LET COOK ON HIGH TILL CHICKEN IS FORK TENDER AND DONE.
I THEN RMOVED THE BONES FROM THE CHICKEN AND ADDED THE 1 CUP OF UNCOOKED RICE AND STIRRED THE CHICKEN UP ALL IN THE SAUCE WITH THE RICE.
Make sure your crockpot has enough liquid to cook a cup of rice in it and adjust to the amount of uncooked rice for your liquid. - NOTE: SOME CROCKPOTS COOK SLOWER OR FASTER THAN OTHERS BUT I COOKED MINE ON HIGH FOR ABOUT 5 1/2 HRS.
- NOTE: YOU MAY CHOOSE TO REMOVE YOUR CHICKEN BEFORE YOU COOK YOUR RICE AND SHRED YOUR CHICKEN . AFTER THE RICE IS TENDER ADD THE CHICKEN BACK AND MIX TOGETHER OR JUST SERVE THE RICE AND CHICKEN OVER IT.
I PERSONALLY LIKED IT MIXED ALL TOGETHER THEN ADD SOME ENCHILADA SAUCE OVER IT WITH SOME CHEESE DIP. YOU COULD EVEN ADD SOME BEANS TO THE DISH.