Chicken in Hatch chile sauce
I've owned a slow cooker for almost two years and until yesterday, had never been taken it out of the box. I wasn't proud to admit this as it was a gift from my Step-Father. Every time he or my Mother would ask if I had used it, it was with horrible shame that I'd issue the same response, "no, not yet." It took a recent trip to New Mexico to garner the proper motivation to unpack the poor, neglected kitchen tool. I was blown away by the flavor of Hatch chiles I'd have every morning over my huevos rancheros on our trip. My Mom insisted that when we returned home, I must dust off my slow cooker and make her shredded chicken in Hatch chile sauce. We bought several pounds worth of Hatch sauce on our way home and lugged them back to LA. Being that I am on a cooking spree, I finally attempted the impossible: I unpacked the Hatch sauce and the slow cooker! That I could just leave the slow cooker on and go about my day was almost the best part -- but the flavorful, yummy chicken trumped the simple cooking process. Here's all you will need:
This recipe requires three things, 2-3 boneless skinless chicken breasts, one can of Hatch chile sauce and a slow cooker. Another important lesson, if you can't find a seemingly obscure ingredient, always check whole Foods before lugging 5 lb's of sauce home. Low and behold, Whole Foods had the same exact cans of Hatch sauce. There is no fat in this recipe and you can do so many things with the shredded chicken. I made soft tacos with some shredded lettuce, shredded Mexican cheese from Trader Joe's and low fat sour cream. You can also make enchiladas, tostadas or even eat plain, it's so flavorful and dare I say, moist. Pour the Hatch sauce into the slow cooker, set on low and add the chicken breasts. Cook on low for 3.5 to 4 hours. When done, remove the chicken only from the cooker and shred with two forks. Return chicken to the sauce once shredded. Two chicken breasts will easily feed 4-5 people. I'll have plenty for the week!