My New Year’s Resolution for 2015 is to create at least one original recipe a month. I created three new recipes in December 2014! All three were spurred from a case of the empty fridge. But it gave me the idea to adopt a New Year’s Resolution. If I hope to expand my presence in the food community (ahem, Food Network, are you listening?) then I need to have recipes of my own. I also can’t create a cookbook of “copied” recipes! Everything stems from my ability to be creative in the kitchen. And the only way to test that ability is to give myself a challenge/goal. And with this homework assignment every month I can create my grocery list based off of my idea – not create my idea based on my pantry supply.
Today’s post is one of December’s recipes. In fact, it’s one that I made before leaving town for Thanksgiving and then tweaking into the recipe I post today. The first version of this dish, while tasty didn’t feel Mexican. I added garlic, salsa, and cumin. I reduced the amount of liquid and omitted the corn. As much as I love corn it didn’t quite fit with the shredded chicken and got lost. In the photo below you can see how different the two versions are; version 1 is on the left and the final version is on the right.
What I love most about this recipe is its versatility. My favorite way to eat it was as nachos. I put tortilla chips on a plate, topped them with the shredded chicken and shredded cheese. I microwaved the nachos for 30 seconds until the cheese was melted and dipped in salsa. The shredded chicken can also be rolled into a burrito with beans, rice, and cheese. Or use it to top some flavored rice. Create a sandwich with the chicken, salsa, cheese, and lettuce. Even stuff it in a lettuce wrap for a carb-free version.
Slow Cooker Jalapeno Lime Chicken
- 2 large chicken breasts
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 jalapeno, diced (for mild heat remove seeds)
- 1/4 C chicken stock
- 1/4 C salsa
- zest and juice of 1 lime
- 1 tbsp taco seasoning
- 1/2 tsp cumin
- 1/4 C fresh cilantro
- Season chicken with S+P. Place in the bottom of a slow cooker. Top with onion, garlic, and jalapeno.
- In a bowl, whisk together stock, salsa, lime, taco seasoning, and cumin. Pour over chicken.
- Add cilantro to the slow cooker.
- Cook on LOW 5 – 7 hours or HIGH 3 – 5 hours.
- Shred chicken and return to sauce until ready to serve.