Mexican in a crock pot

Gibbs · 02-27-2011, 06:27 PM

Any suggestions?

Thanks!

Charski · 02-27-2011, 07:18 PM

This is what I just made.

Chicken Chile Verde

13 boneless/skinless chicken thighs (more or less, that's what came in my Value Pak), cut into bite-sized pieces
1 28 oz. can La Victoria green enchilada sauce
1 12 oz. jar green salsa (I use Trader Joe's brand)
1 large onion, chopped
5 or 6 cloves garlic, chopped
handful of cilantro, chopped
1 tsp. cumin powder

Combine all in the crockpot, cover and cook on Low 6 to 8 hours. Uncover, turn heat to High, and let simmer a bit to thicken.

You can make this with cubed pork or turkey too.

I've also made it in the pressure cooker, just combine everything and bring to pressure on High, then cook 30 minutes; let pressure drop naturally, put back over heat, uncovered, to thicken.

Gibbs · 02-27-2011, 08:02 PM

Sounds Good THANKS

Steak_Fanatic · 02-27-2011, 08:40 PM

Here is a carne asada recipe you could do also.

2 lbs steak, chopped into large chunks
juice of 3 limes
cilantro
salt
pepper
enough water to cover 1/2 of the beef.

Place all in the crock pot, cook on low for at least 6 hours.

I like this steak recipe because there are few ingredients. Don't forget to eat it with eggs for breakfast.

WildflowerMama · 02-28-2011, 07:17 AM

This is the BEST carnitas recipe I've ever used. We make this once a month at least.

Slow Cooker Carnitas Recipe - Allrecipes.com

Be sure to read the reviews. A couple suggestions we follow - cut off the big flap of fat off the back of the pork shoulder. There is plenty of other fat in the meat so you don't need it and no one wants chunks of fat in their tacos.

Triple the spices except for the cinnamon. The cinnamon adds something really unique but you only want a hint of it.

Definitely follow the suggestion that once the meat is done in the crockpot to spread the meat on a tray and bake it at 400 until the edges get crispy. This creates a super authentic carnitas.

We serve these with taco fixings but, have even served it with a spicy BBQ sauce.

Speck333 · 02-28-2011, 06:00 PM

I've got Carne rellenos in the crock pot now. I'm on my phone now, too hard to link but you can google for it or see my March menu thread in the menus forum

mojave · 03-02-2011, 03:24 PM

I put a whole chicken in the crockpot and add one can of El Pato mexican tomato sauce and some salt. Cook till meat is falling off the bone, serve with diced avocado sprinkled with salt and lime juice on top. Throw some chopped cilantro on the chicken if you have it. Very good.We have it with cole slaw, probably once a week,

penguinpower · 03-02-2011, 04:10 PM

Dump a 3# bag of frozen chicken breasts (no need to thaw) into the crock pot, dump a jar of salsa on top of that, and cook for four or five hours. (If you can eat beans, a can of black beans is good in there too.) When finished, stir some sour cream into the sauce. Serve with more sour cream and shredded cheese. Easy and yummy and great leftovers!

Charski · 03-02-2011, 04:41 PM

Quote:

Originally Posted by penguinpower

Dump a 3# bag of frozen chicken breasts (no need to thaw) into the crock pot, dump a jar of salsa on top of that, and cook for four or five hours. (If you can eat beans, a can of black beans is good in there too.) When finished, stir some sour cream into the sauce. Serve with more sour cream and shredded cheese. Easy and yummy and great leftovers!

I do this except instead of sour cream, I stir in a jar of Tostitos Salsa con Queso cheese sauce. Cheesy salsa-y goodness!

momof3heathens · 03-02-2011, 04:45 PM

Don't the frozen chicken breasts have that white goop when it starts to thaw/cook?

tinatina · 03-03-2011, 05:45 AM

Quote:

Originally Posted by penguinpower

Dump a 3# bag of frozen chicken breasts (no need to thaw) into the crock pot, dump a jar of salsa on top of that, and cook for four or five hours. (If you can eat beans, a can of black beans is good in there too.) When finished, stir some sour cream into the sauce. Serve with more sour cream and shredded cheese. Easy and yummy and great leftovers!

Quote:

Originally Posted by Charski

I do this except instead of sour cream, I stir in a jar of Tostitos Salsa con Queso cheese sauce. Cheesy salsa-y goodness!

mmmmmmm, these sounds like a good idea. I just purchased 10 3 lb bags of chicken breast

Speck333 · 03-03-2011, 02:57 PM

Quote:

Originally Posted by momof3heathens

Don't the frozen chicken breasts have that white goop when it starts to thaw/cook?

That white goop is just cooked chicken blood

Does that make it worse?

momof3heathens · 03-03-2011, 03:55 PM

Quote:

Originally Posted by Speck333

That white goop is just cooked chicken blood

Does that make it worse?

Yes

I had no idea.

So do I just skim it off or does it cook itself out of the crockpot eventually?

Charski · 03-03-2011, 04:00 PM

LOL! It's NOT blood. It's just liquid given off by the proteins as they tighten up during cooking.

Don't worry about it, it goes away all by itself, or you can skim it off if you want to.

momof3heathens · 03-03-2011, 04:16 PM

Quote:

Originally Posted by Charski

LOL! It's NOT blood. It's just liquid given off by the proteins as they tighten up during cooking.

Don't worry about it, it goes away all by itself, or you can skim it off if you want to.

I like this answer much better thanks.

Speck333 · 03-03-2011, 06:30 PM

Ok, ok, maybe it's not ALL blood, but I know I'm right at least a little.

Charski · 03-03-2011, 07:14 PM

Trust me - blood is red!

Even chicken blood.....

happylabs · 03-03-2011, 07:21 PM

I was almost scared to open this post.

penguinpower · 03-03-2011, 08:11 PM

Ooh, the queso sounds awesome! I'll try that next time. I can still put sour cream on top lol.

I've never noticed any white goop in this, and I stir more white goop into it, so never thought about it!

h82bl8 · 03-04-2011, 09:07 AM

I think you might need a larger crock pot than the ones at Wal-Mart!!

02-27-2011, 06:27 PM	#1
Gibbs Major LCF Poster! Join Date: Feb 2001 Location: east central Indiana Posts: 1,380 Gallery: Gibbs Stats: 334/283/180-ish (5'6") WOE: My own low-carb way Start Date: 2/10/13	Mexican in a crock pot Any suggestions? Thanks!

02-27-2011, 07:18 PM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,199 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	This is what I just made. Chicken Chile Verde 13 boneless/skinless chicken thighs (more or less, that's what came in my Value Pak), cut into bite-sized pieces 1 28 oz. can La Victoria green enchilada sauce 1 12 oz. jar green salsa (I use Trader Joe's brand) 1 large onion, chopped 5 or 6 cloves garlic, chopped handful of cilantro, chopped 1 tsp. cumin powder Combine all in the crockpot, cover and cook on Low 6 to 8 hours. Uncover, turn heat to High, and let simmer a bit to thicken. You can make this with cubed pork or turkey too. I've also made it in the pressure cooker, just combine everything and bring to pressure on High, then cook 30 minutes; let pressure drop naturally, put back over heat, uncovered, to thicken. __________________ It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters

02-28-2011, 07:17 AM	#5
WildflowerMama Major LCF Poster! Join Date: Oct 2006 Location: Desperate for Fall Posts: 1,402 Gallery: WildflowerMama Stats: 185.5/143.2/revised to 140 Start Date: Nov 2006	This is the BEST carnitas recipe I've ever used. We make this once a month at least. Slow Cooker Carnitas Recipe - Allrecipes.com Be sure to read the reviews. A couple suggestions we follow - cut off the big flap of fat off the back of the pork shoulder. There is plenty of other fat in the meat so you don't need it and no one wants chunks of fat in their tacos. Triple the spices except for the cinnamon. The cinnamon adds something really unique but you only want a hint of it. Definitely follow the suggestion that once the meat is done in the crockpot to spread the meat on a tray and bake it at 400 until the edges get crispy. This creates a super authentic carnitas. We serve these with taco fixings but, have even served it with a spicy BBQ sauce. __________________ Pain is temporary. Quitting lasts forever. Lance Armstrong Losing weight is hard, but being fat is harder. Choose your hard. Don't sit if you can stand. Don't stand if you can walk. Don't walk if you can run. Get Moving! Last edited by WildflowerMama; 02-28-2011 at 07:19 AM..

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02-27-2011, 08:02 PM	#3
Gibbs Major LCF Poster! Join Date: Feb 2001 Location: east central Indiana Posts: 1,380 Gallery: Gibbs Stats: 334/283/180-ish (5'6") WOE: My own low-carb way Start Date: 2/10/13	Sounds Good THANKS

02-27-2011, 08:40 PM	#4
Steak_Fanatic Senior LCF Member Join Date: Dec 2010 Location: Columbus OH Posts: 170 Gallery: Steak_Fanatic	Here is a carne asada recipe you could do also. 2 lbs steak, chopped into large chunks juice of 3 limes cilantro salt pepper enough water to cover 1/2 of the beef. Place all in the crock pot, cook on low for at least 6 hours. I like this steak recipe because there are few ingredients. Don't forget to eat it with eggs for breakfast.

02-28-2011, 06:00 PM	#6
Speck333 Blabbermouth!!! Join Date: Apr 2008 Location: Southern California Posts: 5,453 Gallery: Speck333 Stats: 181(16)/163(12)/99(0) ~ 5'2" WOE: Semi-Primal Start Date: Atkins restart: Jan. 3, 2010 (7/99 original start)	I've got Carne rellenos in the crock pot now. I'm on my phone now, too hard to link but you can google for it or see my March menu thread in the menus forum

03-02-2011, 03:24 PM	#7
mojave Senior LCF Member Join Date: Sep 2010 Location: Southern California Posts: 497 Gallery: mojave WOE: Atkins	I put a whole chicken in the crockpot and add one can of El Pato mexican tomato sauce and some salt. Cook till meat is falling off the bone, serve with diced avocado sprinkled with salt and lime juice on top. Throw some chopped cilantro on the chicken if you have it. Very good.We have it with cole slaw, probably once a week,

03-02-2011, 04:10 PM	#8
penguinpower Senior LCF Member Join Date: Apr 2009 Posts: 530 Gallery: penguinpower Stats: 208/190/135 WOE: Low Carb Start Date: Restart 12/10/12	Dump a 3# bag of frozen chicken breasts (no need to thaw) into the crock pot, dump a jar of salsa on top of that, and cook for four or five hours. (If you can eat beans, a can of black beans is good in there too.) When finished, stir some sour cream into the sauce. Serve with more sour cream and shredded cheese. Easy and yummy and great leftovers!

03-02-2011, 04:45 PM	#10
momof3heathens Major LCF Poster! Join Date: Dec 2005 Location: Vancouver Is, BC Canada Posts: 1,598 Gallery: momof3heathens Stats: 388/315/150 WOE: Atkins/JUDDD/IF? Start Date: Always a startdate	Don't the frozen chicken breasts have that white goop when it starts to thaw/cook?

03-03-2011, 04:00 PM	#14
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,199 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	LOL! It's NOT blood. It's just liquid given off by the proteins as they tighten up during cooking. Don't worry about it, it goes away all by itself, or you can skim it off if you want to.

03-03-2011, 06:30 PM	#16
Speck333 Blabbermouth!!! Join Date: Apr 2008 Location: Southern California Posts: 5,453 Gallery: Speck333 Stats: 181(16)/163(12)/99(0) ~ 5'2" WOE: Semi-Primal Start Date: Atkins restart: Jan. 3, 2010 (7/99 original start)	Ok, ok, maybe it's not ALL blood, but I know I'm right at least a little.

03-03-2011, 07:14 PM	#17
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 34,199 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Trust me - blood is red! Even chicken blood.....

03-03-2011, 07:21 PM	#18
happylabs Major LCF Poster! Join Date: Jun 2010 Location: USA Posts: 1,172 Gallery: happylabs WOE: Atkins Start Date: June 1, 2010	I was almost scared to open this post.

03-03-2011, 08:11 PM	#19
penguinpower Senior LCF Member Join Date: Apr 2009 Posts: 530 Gallery: penguinpower Stats: 208/190/135 WOE: Low Carb Start Date: Restart 12/10/12	Ooh, the queso sounds awesome! I'll try that next time. I can still put sour cream on top lol. I've never noticed any white goop in this, and I stir more white goop into it, so never thought about it!

03-04-2011, 09:07 AM	#20
h82bl8 Very Gabby LCF Member!!! Join Date: Jan 2007 Location: Texas Posts: 3,549 Gallery: h82bl8 Stats: 220/170 WOE: what works for me Start Date: Apr. 2013	I think you might need a larger crock pot than the ones at Wal-Mart!!