FIESTA CHICKEN SLOW COOKER RECIPES

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SLOW-COOKER CHICKEN MOLE RECIPE | VALERIE BERTINELLI ...



Slow-Cooker Chicken Mole Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Categories     main-dish

Total Time 5 hours 10 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 25

1 ancho chile
1 pasilla chile 
1/4 cup slivered almonds 
2 tablespoons raw pepitas 
3 ounces Mexican chocolate, roughly chopped (about 1/2 cup) 
1/2 cup chopped yellow onion (about 1/2 small onion) 
2 teaspoons minced garlic (1 to 2 cloves) 
1 tablespoon toasted sesame seeds 
One 14.5-ounce can stewed tomatoes 
1/4 cup golden raisins 
1/4 cup apple cider vinegar 
2 teaspoons pureed canned chipotles in adobo, plus 1 chipotle pepper, finely chopped
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground coriander 
1/4 teaspoon ground cumin 
1/8 teaspoon ground cloves 
Kosher salt
1 1/2 pounds bone-in, skinless chicken breasts 
1 1/4 pounds bone-in, skinless whole chicken legs
1/4 cup thinly sliced radishes (about 4 radishes), plus the leaves from 1 bunch
1/4 cup fresh cilantro leaves 
2 tablespoons fresh lime juice (1 to 2 limes) 
10 white corn tortillas 
2 limes, cut into wedges 
1 tablespoon toasted sesame seeds 

Steps:

  • For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.
  • Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.
  • Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.
  • Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.
  • For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.
  • To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.
  • Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.

SLOW COOKER TAMALE PIE RECIPE: HOW TO MAKE IT



Slow Cooker Tamale Pie Recipe: How to Make It image

Canned beans and cornbread muffin mix speed up the prep on this crowd-pleasing main dish that’s perfect for busy evenings and carry-in dinners. —Jill Pokrivka, York, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 07 hours 25 minutes

Prep Time 25 minutes

Cook Time 07 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) cornbread/muffin mix
2 large eggs
1 cup shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper. , Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through., In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted in the center comes out clean., Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

Nutrition Facts : Calories 393 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 1066mg sodium, CarbohydrateContent 38g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 21g protein.

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