Has been a while since I’ve posted. It is summer somewhat & like doing me some bbq, but I have not abandoned the crock. So, in this installment combining the the 2 – bbq & crock.
Was sent a recipe a while ago, but hadn’t had a chance to check it out until now – tweaked it a bit, but for the most part – excellent for summer fare.
The one I was excited about was making jalapeño poppers on the grill – I digress – lets get to the crock:
Here it goes:
- 4 chicken breasts – thawed
- 1 handful of cilantro ( rinsed & chopped)
- 1 jar of salsa (the cheaper the better) – 16oz+
- 1 lime – just squeeze it top
- 2 jalapeños – diced up
Put all this in the crock – put on LOW for 6hrs.
To round out your mexicali fest – jalapeño poppers on the grill. I won’t go into the nasty details, but will submit the excellent link to how to do so. This was the highlight of my day – which isn’t saying much, but if you get a chance, please make this. Amazing.
The crock Chicken was fantastic with a tad bit of queso blanco – I know Spanish! Don’t smother your mexican dishes in horrible cheese – make the effort & get some queso – a light white cheese that you break up – get international bitches.
The long & short of this is – a great way to make crock for dinner, but you can eat this all week as lunch item in a tortilla – traditional none the less.
