Two More Crock Pot Pulled Chicken Recipes!

I rarely write a blog for two recipes at once, but I see

More or less to eat over rice

no point in making three solo slow-cooked chicken

blogs, or am I just being silly?

Either way, here are two recipes coming at you in one post. One is a little more spicy than the previous pulled-chicken post, while the ingredients are a bit less hearty in all (serve over rice if you desire.)

Spicy and hearty! Perfect for winter!

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The other is spicy as well, and also heartier with more vegetables added. I would say it is much more of a stew than the first one I'll talk about.

As the second was spicy, I served it with delicious avocado - now who can complain about that?

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Now let's get started with those recipes, shall we?  

Of course, in photo-post form!

Slow-Cooked Chicken Recipe #1 (or 2 if you're counting my previous blog;)

I started by tossing four or so chopped garlic cloves in the slow cooker.

I then added a 'bunch' of green onions, chopped

Then I added half of a large purple onion, chopped

And of course, three cubes of chicken bouillon.

I then added four fairly large tomatoes

And took this pic because I wasn't taking notes for the blog. Yup, four tomatoes - Ha!  

Gosh, you guys remember when I first started this and actually painted my nails. Dang girl!

I decided to chop my chicken into fairly large chunks for a quicker cook time.

I mean, 8 hours is all fine and good, but 4-5 is better!

Add a decent amount of black pepper.

Some adobo powder for a slightly different taste...

Red pepper flakes to ensure you get some heat

And chili powder to give it more of a Tex-mexy kind of flavor.

As you can see I also added a few sliced serranos, and a little bit of water...

Then I let it cook for a while

On low... but got nervous so...

I added two cans of this type of Herdez salsa, which I'd never tried before but thought - what the heck!

It's starting to look delicious!

After five hours it was done and the chicken was awesomely tender. I put it on a plate because my husband wanted his chicken in the pulled-chicken format again... (notice the black beans in the background)

As for me...

I kind of enjoyed biting the chunks. The bits of garlic, too, were fun to eat along with the deliciousness of everything else in this dish.

As you can see, it is a bit watery so eating it over rice would definitely be acceptable. 

Slow-Cooked Chicken Recipe #2 (or #3 if you're still thinking of my first chicken crock pot entry!)

I decided to make this one for friends who were coming over for dinner.

I thought I'd have some of the previous one left over, but we gobbled it down pretty quickly!

Again, I started with chicken I'd chopped up, and another bunch of green onions.

I added four serranos as well. My friends are pretty tough!! 

I was really excited to add some yellow squash - though I could only find a couple decent looking ones at the store. That just means next time I'll prolly add a ton more b/c they're awesome!

I also added a buttload of garlic (I think that's a real measuring term, right?) which I chopped up.

Isn't he adorable?!

Meanwhile my husband, by some sort of what can only be called demonic deluding, decided to try 

Miller 64... This is his 'omg this is swill, first and last time ever!' face.

AKA the 'what was I thinking?' face ;)

I added the other half of the purple onion I had, and clearly was lazy about chopping it!

And again I added four chopped tomatoes!

Looking pretty full but I'm not done yet!

In went a large can of black beans, because I used them in my first (previous post) recipe and loved them. 

And both of these cans, just for good measure!

 The Herdez was saltier, while the La Victoria had more interesting flavor components.

They worked well together.

Then I had to add two normal sized cans of corn, because black beans and corn are meant to be together!

Finally, because I am crazy, I added a small can of this Herdez as well!

(As you can perhaps see, I also added a small can of water chestnuts, as I adore them!

 Thankfully, my friend Heather said she loves them too! Hooray!)

Already things were starting to steam up!

I cooked everything for about five hours, give or take. I just took this photo randomly.

As you can see it is much more of a stew than the other one. 

It was not SUPER spicy bc I left out the red pepper flakes this time, though it warranted topping with avocado slices (what doesn't?)

And both my friends finished their bowls, so that, to me, is a great sign!

Also, that was after the appetizer we had of Krathong Tong:

^ I admit that I am currently obsessed with making this.

Did I mention I love my friends? They are awesome.

Thanks for coming to dinner, Ben and Heather!!

Now for the recipes:

Slow-Cooker Chicken Recipe #1:

- add 4 cloves of garlic, chopped

- a bunch of green onions, chopped

- 1/2 a large purple (red) onion, chopped

- 3 cubes of chicken bouillon

- 4 large tomatoes, chopped

- 3 chicken breasts in large chunks

- black pepper

- some adobo powder

- some chili powder

- some red pepper

- 3 serranos, sliced

- 2 small cans Herdez Salsa Casera 

Cook ~5 hours on low, serve over rice if desired.

Slow-Cooker Chicken Recipe #2:

- add 6 cloves of garlic, chopped

- a bunch of green onions, chopped

- 1/2 a large purple (red) onion, chopped

- 4 large tomatoes, chopped

- 6 chicken breasts in large chunks

- 4 serranos, diced

- 2 large yellow squashes, cut up

- 1 large can of black beans

- 2 regular sized cans of corn

- 1 jar Herdez Tomatillo Verde salsa

- 1 jar La Victoria Thick n Chunky salsa verde

- 1 small can Herdez Salsa Casera

- 1 small can water chestnuts (this is just b/c I love the crunch, add or don't if you, like my hubby, hate them!)

Cook on low for approx 4 hours, finish on high for an hour or however long, till the chicken is done.

Serve in a bowl, top with creamy avocado slices!

I hope you try these (or some variation!)  

Enjoy!

Hasta Luego!

-Val!