Wednesday, May 25, 2011

Chile Lime Chicken Tostadas in a Slow Cooker

This recipe is a huge hit in our home.  Every time I make it, the kids just gobble it up.  I found the recipe over at Real Mom Kitchen one day when I was needing some new "go to" recipes to try. I love that you can just throw it in the crock pot in the morning and it's done by dinner.  And it makes my house smell good all day too! There's nothing like a fabulous meal and a little bit of work right?  You can also can this really easy for a quick meal in the future. See below for details on how to can it. I also like to double this recipe and freeze half of the chicken. That way I have some later for a last minute meal. 

You could use this as a taco filling, on quesadillas or even as an enchilada filling like my Sour Cream Enchiladas.  Just use this recipe (below) to flavor the chicken and leave out the extra can of green chiles in the enchiladas recipe.  Super yummy!

Chile Lime Chicken Tostadas

1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, salsa, sour cream, sliced olives, guacamole

Add chicken and onion to a slow cooker that is at least 3 1/2 quarts. In a bowl combine green chilies, garlic, chili powder, and lime juice.  Pour over chicken. Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred.  Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken. Spread warmed refried beans on tostada shells. Top with hot chicken mixture and any other desired toppings.

Chile Lime Chicken (how to can it)

Cube raw chicken and pour into a large bowl. Add in, green chiles, garlic, chile powder, lime juice and diced onion.  Mix well.  Using a canning funnel if possible, pour chicken into the jars filling them with 1/2 inch of head space. Wipe rim of jar with a damp paper towel. Secure on the lid.  Process in a pressure cooker for 75 minutes for pints and 90 minutes for quarts.  Remember!!!  You can mix pints and quarts in your pressure cooker. You will just have to process it for the full 90 minutes.  Always Always Always use the greater amount of time when mixing sizes of jars, or when in doubt.  It won't hurt the chicken to be in there a little longer.

Tip You can usually get about 1 lb of meat into a pint jar.  So this recipe will only give you 2-3 pints. (I like doing this one in quarts for my size family) If you want a good supply I would make the recipe x5 or 6.


Dawn said...

Hi! I am your newest follower. I found you through the Babblings and More blog :) Your recipes all look so yummy and so simple to make. I'm going to make the Chile Lime Chicken tomorrow and I can't wait! :)

Jennie said...

Hi Dawn! Welcome aboard! I hope you like them! Let me know how they turned out.