Now do you know why we celebrate Cinco de Mayo? No, it’s not so we can all get together with our friends and family and get drunk on tequila shots, beer, and margaritas, although that sounds like a good enough reason to me! {smile}
Cinco de Mayo is celebrated every year in Mexico and the United States on May 5th to honor the Mexican army’s victory over French forces at the Battle of Puebla on this day in 1862. So there ya go, a little lesson in history of why we are celebrating today. So go ahead, have another shot, you earned it!
To honor Mexico’s victory, we celebrate this day every year with Mexican food, drinks, music, and dancing. And if you think about it, this has got to be one of the happiest days of the year, even better than Christmas, because no matter what people will be smiling, laughing, and dancing. And I get to eat more Mexican food (see, I’m happy already)!
Chile is a traditional Mexican dish and there are many variations of this recipe (one of the many things I love about Mexican food). You can make chile with beef, chicken, turkey, venison, or even a vegetarian version. Plus you can add the spices and peppers to your taste which makes this dish a favorite no matter what your ethnicity. Everyone loves a big bowl of steaming chile!
Today, I’m sharing with you my recipe for crockpot chicken chile, a delicious chile that cooks all day in the crockpot while you’re away at work. So all you have to do is chill the tequila and beer, shred the chicken when you get home, and serve up a big bowl of chile with some Mexican inspired toppings, tortilla chips, and dips for a traditional Cinco de Mayo fiesta!
Crockpot Chicken Chile
Ingredients
3 boneless, skinless chicken breasts
2 – 14.5 ounce can Fire Roasted diced tomatoes
1 - 15 ounce can tomato sauce
2 – 16 ounce cans black beans, rinsed and drained
1 – 16 ounce can pinto beans, rinsed and drained
32 ounces low sodium chicken broth (can also use beef or vegetable broth)
1 – 7 ounce can diced green chilies
1 red onion, diced
½ jalapeno, seeded and diced
1 green bell pepper, seeded and diced
1 Tablespoon cumin
1 Tablespoon chili powder
1 teaspoon chipotle chili powder
2 teaspoons homemade taco seasoning
1 teaspoon oregano
1 bay leaf, whole
Salt and pepper to taste
Directions
Combine all ingredients into a crock pot, placing chicken on the top.
Cook on Low setting for 8-10 hours. Or you can cook on High setting for 6-7 hours.
About 45-30 minutes before serving, remove chicken with tongs and place on a plate. Shred chicken with a fork, as chicken will be Hot.
Stir shredded chicken back in with other ingredients and cook for remaining 30 minutes.
Remove bay leaf before serving.
Serve with the following: grated cheese, sour cream, diced onions, diced tomatoes, fresh salsa, tortilla chips, or cornbread.
*Helpful Hints*
- Omit the meat and use vegetable broth if you want a vegetarian chile.
- Use 1 whole seeded and diced jalapeno if you want it a little hotter.
- Add some crushed red peppers for a hotter chile.
Shared with: Gingham & Roses Link Social Media hop #18, Recipe Sharing Monday #93, Busy Monday #112, Marvelous Mondays #97, Snickerdoodle Sunday Link up party, Mix it up Monday, Wednesday Roundup #24, Inspire Us Thursday Link Party #49, Freedom Fridays with All My Bloggy Friends #27, Friday Link Party #66, Boost Your Post Party, Pretty Pintastic Party #2, Pin it Thursday , Say G'day Saturday Linky Party #86, Gluten-free Fridays #90, Let's Get Real Friday Link Party #38, Wonderful Wednesday May Blog Hop, Super Saturday Afternoon Tea Link-Up #12, Savoring Saturdays #14, Tasty Tuesday #60, Lou Lou Girls Fabulous Party #6, The Southern Special 05/13/2014, Time to Sparkle #60
