3/4 lb boneless skinless chicken breasts
3/4 lb boneless skinless chicken thighs
1 cup salsa
2 Tbsp brown sugar
1 Tbsp Dijon mustard
2 Tbsp quick cooking tapioca
1 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1/2 cup diced onion
6 garlic cloves, minced
1 Tbsp water
- Combine tomato paste, diced onion, garlic and water in small microwave safe bowl. Cook in microwave for 4-5 minutes, stirring every minute. Onions should be soft. Transfer to the slow cooker.
- Place chicken, salsa, brown sugar, Dijon mustard, tapioca and Worcestershire in slow cooker. Stir gently to combine.
- Cover and cook on LOW for 3-4 hours. Break up chicken with a fork into large pieces.
- Cover and cook for an additional hour to really coat the individual pieces in the sauce.
- Serve alone or shred and serve wrapped up in tortillas.
One thing I’ve noticed with the slow cooker is that salsa/picante sauce does really well in it. I decided to heighten the flavors by adding in extra onion and plenty of garlic. Softening the onions beforehand by using the microwave is a key to success in slow cooking. Adding raw onions in most dishes doesn’t usually work. They don’t get soft enough and it leads to an overpowering onion-y taste. I also used half and half with the thighs and breasts hoping that the thigh meat would trade some of its juices and fat with the breast meat to kind of equal each other out. They did that but I still definitely prefer the moist thighs over the breasts. Greg’s comment was to use all thighs next time. I couldn’t even really taste the mustard and wish that I would have added in 1 extra tablespoon. I could definitely taste the sweetness of the brown sugar but it wasn’t too strong. I am not too big of a fan of sweet stuff for my main dish (I’ll just take it with dessert, thank you very much) but this wasn’t too bad at all. I give this recipe 4 stars.