5 lbs of boneless/skinless chicken thighs (trim off most of excess fat!)
*1 can of Rotel – original – undrained
1/2 cup – green enchilada sauce -mild (save remaining sauce)
**1/2 cup – chicken stock or broth (unsalted)
1 1/2 tblsps – H&H Salsa Mix – Mild
1 tblsp – garlic powder
chili powder
2 tblsp – olive oil
spray oil
large cutting board
*optional – use Rotel-chunky (any flavor) instead of original
**substitute 1/2 cup of Dos Equis-Amber – or any dark beer – instead of chicken stock
1) Spray oil inside of 3-5qt Slow-Cooker - turn on Low
2) In a large mixing bowl with whisk mix the next 3 ingredients – set aside
3) Sprinkle both sides of thighs w/chili powder set on large platter or plate
4) In a large no-stick skillet w/lid – pour in 1 tblsp of oil – turn on med high
5) Soon as oil is hot - add 5-6 thighs at a time–and only cook ’til you browned both sides of all thighs
6) Placed browned thighs into slow-cooker
7) Pour ingredients from mixing bowl over thighs and add H&H and garlic powder on top – stir all 2 times
Cook on low 6 to 8 hrs
Remove thighs with slotted spoon onto cutting board – drain excess liquids into container – with large-bladed knife loosely chop up the thigh meat, place back into slow-cooker and mix in remaining green enchilada sauce (and maybe some of that optional beer!). Set cooker to ‘Keep Warm’ and go get yore fixin’s ready!
We eat this with: corn/flour tortillas – sour cream – guacamole – lettuce – fresh diced tomatoes – pico de gallo – taco sauce/red – green sauce – grated cheddar cheese – homemade spanish rice – peppers/corn and black beans.
This stuff is Nummy-Yummy!
By: René Baures