Monday, April 16, 2012

Mango-Champagne Crock pot Chicken

This is a great way to cook a piece of bone-in chicken breast to make a simple pulled chicken for two. Drop in another chicken breast and it will easily serve 4. The salsa has all of the great flavors you need right in there. Also, Mark simply went bananas for this meal. And honestly. It. Is. So. Easy. I can't spend hours in the kitchen and please this man. Plop some store bought salsa, leftover booze, and a frozen chicken breast into a crock pot and let the raves come pouring in. I am not suggesting that you open a bottle of bubbly just for this meal. I used some leftover champagne from the previous night. You can use a crispy, white wine instead. I thought that the mango salsa and the wine was a sweet and fun combination. Then the heat of the pepper brings this dish together perfectly. The cilantro at the end brought needed freshness and made this Mark's favorite meal of the year. Mango-Champagne Crock pot Chicken
1/2 jar mango salsa
1/2 cup champagne (or white wine)
1 jalapeno pepper
1 onion
1 bone-in chicken breast
salt and pepper
1/4 cup cilantro
1. Coarsely chop the onion and pepper and add them to the crock pot along with the salsa and champagne.
2. Sprinkle the chicken breast generously with salt and pepper and add to the crock pot.
3. Cook on low for 6 hours (or up to 8 or 9 hours, while you are at work).
4. Remove the bone and shred the chicken and add the meat back to the pot.
5. Chop the cilantro and add to the pot before you are ready to serve.
6. Use the pulled chicken to make a sandwich or a wrap!
Yum, yum, yum.
One Year Ago: Crock Pot Lamb Curry

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