Ingredients
Scale
- Option 1: Zesty Salsa Chicken
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup of your favorite mild or medium salsa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Option 2: Garlic Herb Chicken
- 1.5 lbs boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 1/2 cup halal chicken broth
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 fresh lemon, sliced into rounds
- Salt and black pepper to taste
- Option 3: Sweet BBQ Chicken
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup halal-friendly BBQ sauce
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon smoked paprika
- 1 small onion, finely diced
Instructions
- For the Zesty Salsa Chicken:
- Place the chicken breasts at the bottom of the crockpot.
- Sprinkle the cumin and chili powder over the meat.
- Add the black beans and corn on top.
- Pour the salsa over everything, ensuring the chicken is well-covered.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Shred the chicken with two forks and mix back into the sauce before serving.
- For the Garlic Herb Chicken:
- Season the chicken thighs with salt, pepper, oregano, and thyme.
- Place the chicken in the crockpot and add the minced garlic.
- Pour the chicken broth around the sides of the meat.
- Lay the lemon slices across the top of the chicken.
- Cover and cook on low for 5 to 6 hours or on high for 3 hours.
- Serve whole with the pan juices drizzled over the top.
- For the Sweet BBQ Chicken:
- In a small bowl, whisk together the BBQ sauce, honey, apple cider vinegar, and smoked paprika.
- Place the diced onions and chicken in the crockpot.
- Pour the BBQ mixture over the chicken and stir gently to coat.
- Cover and cook on low for 6 hours or on high for 3 to 4 hours.
- Shred the meat and stir it into the thickened sauce.
- Cook Time: 6 to 7 hours