Paleo Slow Cooker Chipotle Chicken2013-01-12
- Cuisine: Mexican
- Course: Entree
- Recipe Type: Easy Entertaining, Gluten Free, Lactose Free, Paleo, Poultry, Protein, Slow Cooked
- Ingredients: Chicken Breast, Coconut Oil, Orange Bell Pepper, Red Onion, Yellow Bell Pepper
I had an extra packet of chicken breasts in the fridge that I wasn’t sure what to do with. I came across the Ancho Chili Marinade in one of my recipe binders, and decided give it a try. I changed very little about the spice “rub,” instead using what I had on-hand. I would have made this recipe with double the chicken (2 packages of chicken breasts), because one package left us with no leftovers! 🙁 So if you use two packages of chicken, simply double everything else.
I know that there is plenty of marketing out there for “cooking for two.” Even though I’m only cooking for me and Taylor, I practically double every recipe I make (as you may have noticed, my recipes often result in a lot of food). Whether or not you are a big eater, I think having leftovers is crucial. Having options for a lunch or dinner later in the week really cuts down on the amount of cooking you have to do overall. Additionally, most recipes can freeze well, so if you have a family member that finds leftovers uninspired, you can unveil it again in a few weeks.
The recipe called for grilling the chicken breast, but I put it in the slow cooker so that the chicken would shred and fall apart like a pulled-chicken. Unlike most slow cooker recipes, I strongly suggest that you set the slow cooker on LOW. HIGH may dry out the meat too much. I used a little bit of oil in the “spice rub” because chicken breasts are very lean. You could also try using chicken thighs because the meat is darker and fattier. The onion and bell pepper also give off a little bit of moisture and depth of flavor.
I served this with a Chipotle-style version of my Cauliflower Rice. Chipotle Mexican Grill uses a basamati rice with cilantro and lime. I had some cauliflower rice leftover from another recipe. Just add lime juice and fresh or dried cilantro to evoke the food memory of Chipotle’s rice. The first time I made this I didn’t have any limes on hand, so I ended up using a few spoonfuls of canned tomatoes with lime and cilantro. I put both the “rice” and chicken on top of a salad with fresh bell pepper onion, tomatoes, and Spicy Wholly Guacamole. The more textural contrasts you have, the better! I dressed the fresh veggies underneath with a simple balsamic and organic olive oil dressing. Not bad for a homemade “burrito bowl.” If you want to add a little non Paleo flavor… refried beans and a few tortilla chips go very nicely.
- 1 pkg boneless, skinless chicken breasts, cut into chunks
- 1 tbs coconut oil, melted (5-10 seconds in the microwave should do it)
- 3 tsp minced garlic
- 2 tsp ground cumin
- 1/2 tsp ancho chili pepper
- 1/2 tsp chili powder
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tbs dried oregano
- 1/2 lg red onion, minced
- 2 bell peppers of any color, chopped (divided)
- 1. Rinse chicken and pat dry
- 2. With a pair of kitchen scissors, cut breasts into small chunks and place them in a large bowl
- 3. Chop onion and one bell pepper, and mix into chicken with hands
- 4. Mix cumin, ancho chili pepper, chili powder, salt, black pepper, oregano in a small bowl
- 5. Stir in garlic and mix in oil to make a paste
- 6. Add spice mix to chicken and massage into chicken evenly
- 7. Place chicken in slow cooker, and cook on LOW for 6 to 8 hours, chicken should fall apart easily
- 8. Serve with the chopped, uncooked bell pepper for extra crunch
- 9. Enjoy!