Crock-pot Mexican Chicken

 

Prep time: 10 minutes 

Cooking time: 3-6 hours in a crock-pot

Yields: 5-7 

Ingredients:

6 cups water or organic chicken broth

3 carrots, peeled and sliced

1/2 yellow onion, chopped

4 cloves garlic, sliced

2 large tomatoes

1 cup fresh tomato juice

1 whole chicken or 2-4 lbs of legs and thighs (easiest)

Juice from two limes

1/2 cup cilantro

Season with your favorite spices (1 tsp each of chosen herbs recommended.)

(My favorites are cumin, coriander, turmeric, paprika, mustard, and cayenne pepper.)

 

Directions:

Combine all ingredients in crock-pot, except lime and cilantro.

Cook on low for 6 hours or cook on high for 3 hours.

Remove chicken. Discard bones and return chicken to pot. Add cilantro and lime.

Notes:

Black beans are also a good add. (Soak overnight before use to make more easily digestible.

You can shorten the ingredient list by removing whatever you like.)

You can top servings with a some avocado slices or sour cream.

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