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Spicy, intensely flavorful shredded chicken made in a crockpot. Easy to make with an exotic flavor.
First, decide how spicy you want to go. I’ve been amazed at how much difference just one pepper makes in this recipe. Two is fairly tame, three is nice heat, and four is smokin’ hot.
Coarsely chop the onion and green onions, just enough so that they easily fit in your food processor. De-seed the peppers and coarsely chop these as well. Pulse peppers, onions, and garlic in food processor until minced.
Stir the liquid components (lime juice, orange juice, white vinegar, soy sauce, and olive oil) in a large bowl. Add in all of the spices, mix thoroughly by hand. Finally, add the pepper/onion/garlic mix. Stir thoroughly – and carefully! There’s a lot of pepper in there, you do not want to get any of this in your eyes.
It’s not the end of the world if you’re missing an ingredient or two … there’s obviously a lot going on here.
Trim the chicken breasts. Pour a little of the spice mix into the bottom of the crock pot, just enough to cover the bottom. Add the chicken breasts in a single layer, then cover with the rest of the spice mix. Slow cook in the crock pot. I usually go for 6 to 8 hours, but any normal crock pot setting should work.
For the first hour or so, you might want to open a window – the pepper vapors can be pretty potent. They should subside after that. Once the chicken is done cooking, shred with a fork (won’t require much effort) and give it a good stir.
I recommend serving either as a sandwich or wrap, over broccoli cole slaw and topped with mild jarred banana pepper rings.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!