Last week, Brandon Mills, both a friend and exquisite trainer, and I were talking about our love for crock pot cooking on his radio talk show “Two Smart Dumbbells.” This recipe is to support the notion, that cooking can be easy, simple, delicious and nourishing! Here is a recipe that doesn’t require too much hands-on time, while still nourishing you with quality proteins, herbs, spices and vegetables. Here’s to trying new ways to nourish every day or every week!
Crock Pot Mexican Chicken Lettuce Wraps adapted from www.thegraciouspantry.com
Serves: 8
ingredients for Mexican Chicken
- 14 oz can organic tomato sauce
- 4 oz can diced green chiles OR seeded & deveined fresh jalapeños, chopped
- 1 tbsp cumin
- 1 tbsp onion powder
- 1 tsp sea salt, optional
- 1 tsp black pepper, ground
- 2 lbs chicken breasts, boneless & skinless
- 1 tbsp cornstarch (optional)
- 1 head of butter or iceberg lettuce, separated into leaves
ingredients for Mango Salsa
- 1 cup grape tomatoes, quartered
- 1 cup mango, diced
- 1/4 cup onion, diced
- 1/4 cup cilantro, chopped
- 1 large garlic clove, minced
- 1 tbsp jalapeño peppers, minced (leaves seeds in for hot)
- 2 tsp lime juice
- 1/2 tsp cumin
- 1/4 tsp salt
- Tabasco sauce to taste
directions
- To make Crock Pot Mexican Chicken: Add ingredients through black pepper to a large crock pot and stir to combine. Dunk chicken in the sauce making sure it’s somewhat covered. Cover with the lid and cook on Low for 6 hours or on High for 3 hours. Remove chicken on a platter and whisk cornstarch (optional) in the sauce. Shred chicken into strands using two forks, return to the crock pot and stir.
- To make Mango Salsa: Add all ingredients in a medium bowl and mix.
- To serve: Scoop a heaping 1/2 cup chicken into a lettuce cup, top with 1/4 cup salsa and drizzle extra Tabasco sauce for more heat (optional).
“BELIEVE. Believe you have the power. Believe you have the strength. Believe in your commitment. Believe you will achieve greatness.” ~Foodspirations.com
Be well ~Meg @REJOOVwithMeg
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