Ingredients
Scale
- 2 lbs of chicken thighs or breasts
- 1 cup of adobo sauce
- 1 tablespoon of olive oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a mixing bowl, combine the adobo sauce, olive oil, minced garlic, cumin, oregano, salt, and pepper to create a flavorful marinade for the chicken.
- Place sliced onion and bell pepper at the bottom of the crockpot, add chicken pieces on top, and pour the adobo sauce mixture over.
- Cover the crockpot and cook on low for 6-8 hours or on high for 4 hours.
- After cooking, shred the chicken in the crockpot and garnish with fresh cilantro before serving.
Notes
- This dish is great for tacos, burritos, or served over rice.
- Store leftovers in an airtight container for up to 3 days; freeze for up to 3 months.
- For the best flavor, marinate chicken for at least one hour before cooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg