I’ve always been a fan of south-western flavor. Just ask my girlfriend, the flavor, the spice, the heat. I love it all. This is likely due to growing up in a house where mild salsa and flavors were for the weak. This recipe is perfect for those wanting something warm with a bit of heat if they like. This is one you can start-up and leave to cook while you go stay warm, or if it’s during the summer, perhaps go get yourself a drink with guests or a partner.
Prep Time: Varies
Cook time: High 4-5 hours Low 8-10 hours
Yields 2-4 servings
- 1 small onion, cut into 8 wedges
- 1 cup frozen corn, thawed
- 1 can (~14.4 ounces) diced tomatoes with mild green chilies, undrained
- 2 cloves minced garlic
- 2 tbsp chopped fresh cilantro, plus extra for garnish later
- 1 whole fryer chicken quartered. About 3 1/2 pounds
- 2 cups chicken broth
- 3 tbsp tequila
- 1/4 cup sour cream
- Spread onions of the bottom of a 5-6 quart slow cooker. Then add corn, tomatoes, garlic and 2 tbsp of cilantro. Mix well to combine. Place the chicken on top of the tomato mixture.
- Combine broth and tequila in a bowl and then pour it over the chicken and tomato mixture in the slow cooker and cover. Cook on low for 8-10 hours (or 4-6 hours on high. I have found that the time ratio is a bit off with my own cooker.)
- Transfer the chicken to a cutting board. Remove the skin and bones. Pull the meat apart with 2 forks until it is in bite-size pieces. Return the chicken to the slow cooker and stir.
- Serve with a dollop of sour cream and cilantro.
I personally like a bit more of a kick to my food, so I usually end up putting more heat in by adding a small can of chopped chilies, or roasting and mincing my own fresh ones. (Wear gloves if you do the latter for safety.) I also like to add cheese and possibly tortilla strips to my own when I make it, for color and flavor.