This recipe for Spicy Slow Cooker Pulled Chicken was inspired by Fit Slow Cooker Queen’s Instagram post for Slow Cooker Cilantro-Lime Chicken. My recipe is just for the chicken because I wanted to make a big batch to be able to freeze. You could certainly add corn and black beans like she does if you like. I like the idea of adding some onion and bell peppers to bump up the low carb vegetables. For now though, this recipe is just for the chicken.
Let me just say that Rosie at iheartrecipes.com is a genius. Her Southern Pinto Beans and Ham Hocks Made in the Crock Pot has wonderful flavor. But, the best part is her method. No soaking! So many times I have not made beans because I didn’t get around to getting the beans soaked the night before. But, Rosie’s method allows you to just toss everything into the slow cooker and cook ’em on high for six hours. I actually prefer the texture of the beans to ones that are pre-soaked. They are completely done and yet have just a bit of an Al dente texture. Cooked but not mushy. Love that!
My favorite holiday is coming up. New Year’s Day! A fresh start, a brand new year brimming with possibilities. One of my resolutions for 2018 is to take the time to make special days special. So, for New Year’s I am making Posole, a dish that is traditionally reserved for special occasions. It is the perfect winter stew, hearty, spicy, done in the slow cooker. If you can’t find Posole, you can substitute canned hominy.
On a weekend, don’t you just want something that takes a few minutes to prepare, can cook for however long (as in the time is flexible), and will serve a good number of people? Well here is one possibility. Tortilla soup cooked in a crockpot. Vegetables, protein, starch, all cooked in the slow cooker. Just add a few fresh toppings like green onions and cilantro if you like, but avocado and cheese are a must along with crushed up tortilla chips.
The Estancia Valley of Torrance County New Mexico is known for it’s Pinto Beans. Now I have never really been a fan of Pinto Beans until I picked up a bag at the local feed and hardware store. Oh my gosh, so much better than what you buy at the grocery store. I don’t know if it’s that they are fresher, but my guess is as with wine grapes, it’s all about the soil and the water. If you can pick up some local beans via a farmer’s market or produce stand, do it. The best way to cook them is in a slow cooker. Sort, soak, slow cook. The only thing I add is water and a bay leaf.
