I love when my mother-in-law comes to visit. She is always bringing us great treats. This past visit she brought a ton of fresh fruits and vegetables, salads, and 2 roasted chickens. I am not sure just how hungry she thought we were going to be that weekend but the second roasted chicken sat cooked and untouched for a few days.
Rather than let the second chicken go to waste I decided to shred the chicken meat with the intent of saving and freezing it for future dishes. But at the last-minute I decided to cook all of it at one time. This recipe is great for these cold Chicago nights we have been having since November. The heat from the spices is just enough to warm you inside and out. To make a good thing even better, it is paleo-friendly and low carb-friendly so go ahead—eat your heart out!
Ingredients
- 1 Rotisserie chicken (2-3 lbs)
- 1 onion, chopped
- 1 green pepper, chopped
- 1 cup of water
- ½ cup fresh jalapenos, chopped
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons coconut oil
- 2 (14oz) cans of diced tomatoes
- 1 (8 oz) can tomato sauce
- 3 teaspoons minced garlic
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- Mrs. Dash to taste
Instructions
1. Take the skin off of the rotisserie chicken.
2. Remove all of the chicken meat from the bone and place into the crockpot.
3. Set aside bones to make homemade chicken stock (RECIPE).
4. Add tomatoes, tomato sauce, onion, water, and peppers to the crockpot.
5. Add the remaining herbs, spices, and coconut oil on top.
6. Stir and cover. Cook on low for 8 hours or high for 6.
Yields: 4-6 servings
