Ree Drummond's Slow-Cooker Spicy Tex-Mex Chicken | The Pioneer Woman | Food Network

Описание: Ree's Slow-Cooker Spicy Tex-Mex Chicken is the perfect recipe to be the centerpiece for a taco bar dinner party with friends! These tacos are best served with a range of fixings and Ree's Charro Style Beans!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Spicy Tex-Mex Chicken
Recipe courtesy of Ree Drummond
Level: Easy
Total: 6 hr 40 min
Active: 40 min
Yield: 6 to 8 servings

Ingredients

One 15-ounce can red enchilada sauce
One 10-ounce can fire roasted tomatoes and green chiles
One 4-ounce can green chiles
2 chipotle peppers in adobo plus 1 tablespoon adobo sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs

Fixins:
16 charred corn tortillas
2 cups store-bought pico de gallo
3 limes, cut into wedges
1 cup crumbled Cotija
1 cup store-bought pickled red onions
1/2 cup chopped fresh cilantro
Loaded Guacamole, recipe follows

Loaded Guacamole:
4 large avocados, pitted and diced
3 limes, zested and juiced
2 cloves garlic, grated
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup crumbled Cotija
2 tablespoons chopped fresh cilantro
1 serrano chile, minced
1 ripe tomato, diced
1/2 cup store-bought chopped pickled red onions
1/2 cup sour cream

Directions

Special equipment: a 6-quart slow cooker

Add the enchilada sauce, tomatoes and green chiles, green chiles, chipotle peppers and adobo sauce to a 6-quart slow cooker. Add the chili powder, cumin, salt and pepper, then stir to combine. Add the chicken thighs, then cover and cook on low until the chicken is cooked and shreds easily, about 6 hours. (Alternatively, you can cook on high for 3 to 4 hours.)
Shred the chicken in the slow cooker and set to warm. Serve alongside the tortillas, pico de gallo, lime wedges, crumbled Cotija, pickled red onions, cilantro and Guacamole.
Loaded Guacamole:

To a large bowl, add the avocados, lime zest, lime juice, garlic, salt, and pepper, then mash to your desired consistency. Add the Cotija, cilantro, serrano, tomato and most of the red onion, reserving some of each for garnish.

Transfer to a wide serving bowl and spread it out. Spoon over the sour cream and garnish the top with the reserved ingredients.

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Ree Drummond's Slow-Cooker Spicy Tex-Mex Chicken | The Pioneer Woman | Food Network
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