Wednesday, August 31, 2011

Slow Cooker Tex Mex Pulled Chicken

    This is the chicken recipe I use pretty much every time I make Mexican. Whether it be Nachos, Burritos, Tacos, Empanadas or Chimi Changas, this Tex-Mex Pulled Chicken will work well.
    Since this recipe creates a fairly large batch, I like to portion the leftovers and freeze it for later use. This way you can make the most delicious Chicken Nachos pretty much on demand.
Slow Cooker Tex-Mex Pulled Chicken:


3 whole ancho chilies
3 whole pasilla chilies
4 cloves garlic, unpeeled
2-3 chilies in adobo
1 small red onion, chopped
3 Tbsp. extra virgin olive oil
2 Tbsp. honey
1 Tbsp. cider vinegar
kosher salt
2 tsps. dried oregano
3 3/4 cup chicken stock or low sodium chicken broth
8 chicken thighs, legs removed and skin off
freshly ground pepper
2 bay leaves
1 cinnamon stick


(1) Place the ancho and pasilla chilies, as well as the garlic into a microwave safe bowl.
(2) Microwave on high until soft and pliable. About 45 seconds.
(3) Stem and seed the chilies. Peel the garlic.

Right: Ancho Chili  Left: Pasilla Chili

Slice the chili down the center exposing
the inside. Using the blade of your knife,
scrape out the seeds and veins.
(4) Break down the chilies into smaller. Place the chilies and the garlic into a large food processor or a blender.
(5) Add the chipotles in adobo, onion, 2 Tbsps. of olive oil, honey, cider vinegar, 1 Tbsp. salt, and the oregano to the blender. Purée until smooth.

Chipolte in Adobo.
(6) Heat the remaining Tbsp. of oil in a large skillet over high heat. Add the chili sauce and fry, stirring until thick and fragrant (about 5 minutes).


(7) Heat the chicken stock in a microwave until warm.
(8) Pour the stock into the skillet, stir to combine. Simmer until slightly reduced and thickened (about 20 minutes).

(9) Arrange the chicken thighs into the bottom of your slow cooker. Season with salt and pepper.
(10) Add the bay leaves and the cinnamon sticks.

(11) Slowly add the chili sauce. Cover and cook on low for 8-10 hours.


(12) Once the chicken is cooked, transfer to a large dish using a slotted spoon.
(13) Remove the bones, bay leaves and cinnamon stick. Reserve half of the braising liquid (by doing this you can use the leftover liquid for cooking rice, or adding moisture back to the chicken if it seems to dry) and strain through a fine sieve. Discard remnants.
14) Using two forks, pull the chicken apart.

*I have used a 4 Lbs. pork shoulder with this recipe as well, and had great success.

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