I attempted a salsa chicken in the crock pot a few months ago & it did NOT turn out well. I came home (super excited for my Mexican Fiesta) only to find the salsa completely burnt and stuck to the crock pot. The chicken had to literally be pried from the bottom. We were disappointed by the lack of our fiesta food, but obviously still had margaritas... the best part of a fiesta anyway.
So this morning, I decided to try the crock pot again for Fiesta time. It was quite clear that last time I did not have enough liquid (yes, I determined that from the crusted chicken & salsa -- solved that mystery!) so this time I put a can of chicken broth, a can of black beans (with liquid) and a can of corn (with liquid) and a chopped up tomato (for no other reason than I had it & it was about to go bad) into the crock pot. I added a few seasonings (garlic powder, onion powder, salt, pepper, cayenne pepper, chili powder, paprika and cumin), stirred it all together & added 2 breasts of chicken. I cooked it for 8 hours on low.
Good news -- nothing burned! I took the chicken out of the crock pot & shredded it with a fork. I then used a slotted spoon to scoop out the corn & black beans without all the liquid. The chicken turned out really well. It was tender & moist. The corn & black beans were great additions. It wasn't spicy at all so in hindsight I wish I would've added a little more cayenne pepper & chili powder...but Amanda can attest to the fact that I tend to get a little aggressive with the spice!
We broke tortilla shells apart and layered the chicken on top with some cheese and green onions. Green onions are a staple in practically every meal in this house! Could these get any more tasty?!
...YES! By adding guacamole! I photographed the open-faced tacos with guacamole but it doesn't seem to be uploading correctly :(
Happy Fiesta-ing!
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