Ranchero Chicken

barbara lentz


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


☆☆☆☆☆ 0 votes

8 -12
20 Min
7 Hr
Slow Cooker Crock Pot


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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
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


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

How to Make Ranchero Chicken


  • 1For the sauce
    Tip: I use a food processor to mince the onion, peppers, and garlic. Heat the oil in a large pot.
  • 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.
  • 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.
  • 4use it for fillings for tacos, enchiladas, nachos or tostadas

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About Ranchero Chicken

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

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