18 oz chicken (or 2 large breasts, can be frozen)
2 cups chicken broth
2 banana or Anaheim chili peppers, roasted and diced
3 large tomatoes, finely diced
Spanish rice (see recipe below)
Combine first ingredients in large crock pot. Simmer on low for 4-5 hours or until chicken falls apart. Shred chicken, then set aside. Using a strainer, remove all liquid from crock pot. In a small sauce pan combine ¾ cup liquid with 2 TBSP flour, cook over medium heat until sauce thickens. Add the finely diced tomatoes and return thickened sauce to chicken and pepper mixture. Serve with your favorite toppings.
Spanish Rice (Optional): Combine remaining 2 cups of liquid with 1 cup of uncooked long grain rice. Bring to a boil, then cover and reduce heat to low. Simmer 20 minutes.
I’ve been craving those big burritos you can get at local Mexican restaurants that are full of really saucy shredded chicken. I love burritos but I usually grill or sauté the chicken and though it tastes good, it’s a little dry. I started searching for options to make something with some spicy sauce and came up with this. We loved it! It will be a new staple in our home. So easy just to dump the frozen chicken breasts in the crock pot. I also loved the thicken sauce with the chicken and especially liked how there was enough extra liquid to make Spanish rice.
Recipe adapted from Jaci.