Mexican-Style Chicken for the Slow Cooker

I've often been in the situation where, I want to use my Slow Cooker more often, but have left it too late in the day to put something on, for it to be ready in time for dinner - sound familiar?

 

I often take direction from the lovely followers on our Facebook Page, and asked what they would like to see next on the blog. They suggested I try something with chicken, as many seemed to be having issues with it; it goes stringy or pasty, either way it wasn't nice. With this in mind, I set myself a challenge to do 'something' with chicken, something where the chicken would at least, not disintegrate! I figured the issue must be, that it was cooking for too long. I wasn't completely wrong, but I did make another few discoveries too.

 

I love to make my own sauces, spice mixes etc. but as a busy working-mom (with another arrival imminent any day now), I do occasionally turn to a jar of this, or that; who doesn't!? I also wanted to cook something full of flavour that was not a stew/casserole, with the same old vegetable combinations of: carrot, parsnips, celery, leeks, turnip/butternut squash et al. Time to go "exotic"!

 

The Result: Tasty, succulent, moist chicken, that is packed full of flavour and low fat too!

 

Click Here To Purchase Meat from Michael Twomey Butchers

 

 

Prep Time: 5mins

Cook Time: 45-65mins

Serves: 6

 

You will need:

800g Chicken Breast (approx. 4 Twomey's Chicken Breasts - chopped into 4/5 pieces each)

460g Thick & Chunky Salsa** - 2 small jars as shown (not a dip, proper salsa)

120g Low Fat Grated Mozarella

Juice of 1 Lime

Salt & Black Pepper

 

**I used a mild salsa, but use whichever heat strength you prefer.

 

Method:

Pour the salsa into a small saucepan, and simmer for 5mins until reduced slightly.

 

 

With some kitchen paper, grease the inside of the slow cooker with a little oil or cooking spray.

Place the chopped chicken pieces into the slow cooker, season with salt and pepper.

 

 

 

 

 

 

 

 Mix the lime juice into the reduced salsa.

Pour the salsa mix over the chicken.

Cook on high for 45-60mins or until the chicken is cooked through.

Preheat the grill to medium.


 

Remove the chicken to an oven-proof dish, and using a slotted spoon scoop up the chunky pieces of salsa, and place on top of the chicken.








There shouldn't be much liquid left in the slow cooker after you have removed the salsa.

Sprinkle the grated mozzarella on top of the chicken, and place under the pre-heated grill.

Cook until the cheese is melted, bubbling and just beginning to turn brown.

 

 

 

To Serve:

Serve with rice. Alternatively, this would be delicious in a fajita wrap with some crisp green salad leaves & sour cream.

 

 

This was a major hit in my house; everyone looked for seconds!!

 

House Keepers Cut in the Slow Cooker

House Keepers Cut in the Slow Cooker

Welcome to my first posting! I'm a bit new to all of this, so bear with me as I navigate my way around.

Finding a delicious recipe for a richly flavoured Pot Roast, I knew I had to try it out....and here's how it went!

I chose to use House Keepers Cut (also known as Housewife's Choice) for this pot roast, and despite the lean-ness, and low fat content, it turned out very flavoursome, and extremely tender. This joint is a less-expensive cut, and brisket would be an even less expensive alternative.

It sliced quite well, but did not require a knife to eat; always a great sign. To be honest, the texture was more like that of a Rib Roast; a more expensive joint, which has a lot more marbling - making this quiet a healthy, affordable meal, loosing none of the flavour or tenderness.

Click Here To Purchase from Michael Twomey Butchers


Prep Time: 20mins
Cook Time: 4.5hrs on High or 8hrs on Low
Serves 6-8

You will need:

3.5-4lbs House Keepers Cut Beef Joint
45g Plain Flour - plus extra for dusting
3tblsp Rapeseed Oil
6 Carrots - medium, chopped into 2" pieces
6 Stalks of celery - chopped into 2" pieces
1 Large Red onion - chopped into 1/2" wedges
3 Cloves Garlic - peeled & mashed with the back of a knife
3tblsp Tomato Puree
235ml Red Wine - if you wouldn't drink it, don't cook with it!
700ml Beef Stock
1/2tsp Allspice
3 Bay leaves
2 Sprigs of fresh Thyme - or 1tsp dried Thyme
One large handful of fresh Parsley, chopped or 3g dried Parsley
Salt and Cracked Black Pepper
Sugar (optional; if required)




NB Your meat should be at, or close, to room temperature.
 

Method:


In a large plate, season some flour for dusting - 2.5tsp salt and 1.5tsp cracked black pepper, mix well and add the meat; coat liberally, shaking off any excess.




Heat 2tblsp oil in a large sauté pan, over a med-high heat. Add the roast to the pan and sear, until golden brown on all sides, turning frequently.








Transfer the meat to the slow cooker, along with the carrots, celery, onion and garlic.



Add the remaining 1tblsp oil to the sauté pan, over a med heat. Add the tomato puree and stir until the oil turns "brick-red" - approx. 1min.






Quickly add the flour and wine and whisk until smooth and thickened - a few lumps are ok. Add the beef stock, bay leaves, thyme, allspice, 1/2tsp salt and 1/2tsp cracked black pepper.



Keep whisking until the gravy is smooth and thickens slightly - approx. 4 mins.

Close-up of the simmering, slightly thickened gravy.

Pour the gravy into the slow cooker, pop on the lid and leave to cook for the allotted time, until the meat and vegetables are tender.








When ready, remove the meat and let to rest on a warmed plate; cover with foil.

Remove and discard the thyme sprigs (if using fresh) and bay leaves, and strain the vegetables into a warmed dish (keep warm) with a slotted spoon, reserving the gravy in the slow cooker.










Remove and discard the thyme sprigs (if using fresh) and bay leaves, and strain the vegetables into a warmed dish (keep warm) with a slotted spoon, reserving the gravy in the slow cooker.

Toss the vegetables with half the parsley and season with salt and pepper (if required). Stir the remaining parsley into the gravy; again season if required.

TIP: If you feel the gravy is a bit 'bitter' from the tomato pureé, transfer the gravy to a saucepan, add a teaspoon of sugar and simmer until the sugar is dissolved; repeat as required, tasting after each simmering.


To Serve: Slice the meat and serve the with vegetables, with a little gravy and some mashed potatoes.