Remember this recipe: Whiskey Spiked Slow Cooked Beef Chili? Yeah, the one that I said was my best yet. Well, I took it, put its on its head and made it even better. I was in more of a chicken mood when I made this and couldn't stop thinking about tender shredded chicken that packed a huge flavor profile and a not overwhelming, but very present spicy kick. I also wanted something to put with the handmade masa tortillas I had grabbed at the store. I wanted something I could put on the stove and let it do its thing for hours, come home and be in heaven, absolute heaven. Mission accomplished on this one.
Not only that but the leftovers, which lasted for 5 days, were just as good as day 1. Which is nice considering I went away for the weekend to run the Grand Canyon and when I came back didn't want to have to think much about making an amazing meal, but definitely wanted to have one. I certainly enjoyed everything about this meal(s!!) and know you will too!
- 1 can diced fire-roasted tomatoes with chipotle chilis
- 1 can tomato puree
- 1 red onion, diced
- 1 1/2 pounds boneless, skinless organic chicken breast
- 4 cloves garlic, minced
- 1 large red bell pepper, diced
- 20 baby belle mushrooms, chopped and divided (half set aside to be added later)
- 1/2 tsp cayenne pepper,
- 2 tsp chili powder
- 1 tsp salt
- 1 shot of tequila (single serving bottle)
- 1 medium zucchini
In a large heavy bottom ceramic pot (or in a slow cooker), add a splash of olive oil and brown chicken on both sides. Add all ingredients except the Tequila, zucchini and half of the mushrooms. Bring to a boil and then reduce heat to low and simmer for 4-6 hrs, stirring occasionally or if you do it in a slow cooker put it on high for 6 hrs or low for 8hrs and just let it go. After 6 hrs, add Tequila, zucchini and remaining mushrooms. Shred the chicken with a fork. Continue to simmer for another 1-2 hrs. Salt and pepper to taste. To serve, spoon chicken and sauce onto warm tortillas with greens. Top with avocado, green onions and salsa.