RANCHERO CHICKEN

Ranchero Chicken image

Provided by barbara lentz

Categories Chicken

Time 7h20m

Number Of Ingredients 19

RANCHERO SAUCE
1 Tbsp olive oil
1 medium onion minced
1 medium green bell pepper minced
2 small jalapeno pepper minced
4 clove garlic minced
1 Tbsp cumin
2 c chicken stock
15 oz can crushed tomatoes
8 oz tomato sauce
2 Tbsp tomato paste
1/4 c brown sugar
1 tsp red pepper flakes
1/2 c fresh cilantro chopped
CHICKEN
2 lb chicken breasts
1 c chicken stock
1 tsp salt
juice of 1 lime

Steps:

1. For the sauce Tip: I use a food processor to mince the onion, peppers, and garlic. Heat the oil in a large pot.
2. Add the processed vegetable to the oil and saute about 5 minutes. Add the remaining ingredients except cilantro and bring to a boil. Reduce to a simmer and simmer about 20 minutes. Stir in the cilantro.
3. For the chicken Place the chicken breast in a slow cooker. Cover with salt, chicken stock, lime juice and half of the ranchero sauce. Cook on low for 6 hours. Remove the chicken and shred. Return the chicken to the slow cooker add the remaining ranchero sauce. cook 1 more hour.
4. use it for fillings for tacos, enchiladas, nachos or tostadas