One of my favorite recipes for lamb stew includes cilantro, cumin, and potatoes. Lamb pieces are cooked in beer to add flavor.
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 3 skinless, boneless chicken breast halves
- ½ (8 ounce) jar medium salsa
- ¼ cup tomato sauce
- 2 cloves garlic, minced
- 1 small red onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 pinch salt and fresh ground pepper to taste
Instructions
- Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 1 g |
| Sodium | 392 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Love this. Didn’t make any real changes, but we do enjoy it served over rice.
This was okay! I served it over rice. My fiancé really enjoyed the dish, but I thought the chicken was a little dry, and I only cooked it maybe 4.25-4.5 hours so I can’t imagine what a full 5 hours would’ve done. I used Late July medium salsa, which was actually very mild. And I only used about a half tsp of cumin, as it was all I had left. If I were to make this again, I would try using chicken thighs for a juicier flavor, a spicier salsa, and would add some shredded cheese and sour cream as toppings.
really good! I added green bell pepper and served over rice. I also doubled the recipe.
I tripled the amount of garlic. I only had split chicken breasts and no tomato sauce, so I doubled the salsa and just removed the bones while shredding. I also added slices of green peppers, and more onion slices the last 30 minutes. It was great. We served it in a taco shell with cheese and sour cream.
A good tasty chicken recipe. I would make it spicier next time now that I know it wasn’t quite up to my heat preference.
I made this almost exactly as the recipe the only thing I changed was added a few chopped up Serrano peppers. It was very good. Added chicken broth and black beans to the leftovers the next day for soup. A+
Terrible will not make it again.
I made this but added a couple minced serrano peppers and it was delicious. served it as fajitas the first day then served the leftovers on a bed of rice. So good!
In this version I used Salsa Verde as the base and red kidney beans. Also added one green, bell pepper and one small tomato. For just a tad of heat I added about 1 – 2 tsp of chili paste as well. This one is always a winner with my lovely, brilliant wife.
It was good no changes.
This was a really yummy recipe, we had baby new potatoes as a side, but it would go with most things
I made this for a work party and it was completely gone in 15 minutes. Like others, I doubled the spices and added a small can of green chili’s. When there was about 10 minutes left I added some shredded cheese and mixed it all together. Everyone loved it and several people asked for the recipe.
Nice slow cooker meal and perfect for quesadillas the next day. I didn’t make any changes. Spicy for Rick but very tasty.
I used chicken legs because that’s what I had on hand. I doubled the recipe and used minced onions instead of fresh. I added some frozen corn and fresh avocado .It was delicious over quinoa and brown rice and it made a great bowl.
Great recipe, my boyfriend and I loved it and it was so easy to make.
Great stuff and easy!
I felt as did husband, that it “needed” something. The chicken was tender, but bland. This may have been because of the salsa I chose, so next time, I would select a different one. I would brown the chicken for a little added flavor and add more spice to up the flavor.
I thought it turned out pretty well. Hubby loved it and he’s quite fussy. Served over riced cauliflower.
I used 2 boneless, skinless chicken breast and 2 bone in, skin on chicken thighs. This was amazing! I followed the recipe exactly. I did end up cooking it in my crock pot for 8 hours on low, instead of the 4-5 hours, the meat completely fell off the bones, did not even run across 1 bone ! I served it over rice. Some guests had it wrapped on corn shells , with sour cream on the side. I will definitely be making this great recipe again. Thank you Shmeya for sharing.
i enjoyed the recipe though l added a bit of paprika ….i will do it again thank you for the recipe, it was sooo easy to follow
I add extra onion, garlic, and about 12 oz of chicken broth (with at least 1-2 tablespoons of chicken base). I also tend to add more like 1/2-1 Tbsp of both chili powder and cumin, as well as adding 1-2 Tbsp dried cilantro, 1 Tbsp onion powder, and 1/2 tsp red chili pepper to give it some spice. You’ll have to cook down the mixture a bit before you add the chicken so there isn’t too much liquid at the end but it ends up tasting amazingly flavorful. To make it more of a salsa verde shredded chicken, I leave out the tomato paste and sub the red salsa with salsa verde, 1 can green chili peppers, and the juice of 1 large lime. If there isn’t enough lime taste, you can add some lime zest. I love this recipe because you can use it for a very healthy dinner where you simply spoon a large amount on a small corn tortilla and top it with cheese, tomato, onion, and guacamole, so sort of like a tostada but without the fried tortilla. To make it even healthier, like to sub iceburg lettuce instead of the tortilla so it ends up being sort of like a lettuce wrap.