ranchero chicken
This is a great recipe for a filling for tacos, nachos, enchiladas, tostadas or empanadas. excellent
prep time
20 Min
cook time
7 Hr
method
Slow Cooker Crock Pot
yield
8 -12
Ingredients
- RANCHERO SAUCE
- 1 tablespoon olive oil
- 1 medium onion minced
- 1 medium green bell pepper minced
- 2 small jalapeno pepper minced
- 4 cloves garlic minced
- 1 tablespoon cumin
- 2 cups chicken stock
- 15 ounces can crushed tomatoes
- 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 1/4 cup brown sugar
- 1 teaspoon red pepper flakes
- 1/2 cup fresh cilantro chopped
- CHICKEN
- 2 pounds chicken breasts
- 1 cup chicken stock
- 1 teaspoon salt
- - juice of 1 lime
How To Make ranchero chicken
-
Step 1For the sauce Tip: I use a food processor to mince the onion, peppers, and garlic. Heat the oil in a large pot.
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Step 2Add 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.
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Step 3For 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.
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Step 4use it for fillings for tacos, enchiladas, nachos or tostadas
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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