Tangy Chicken Crockpot

You should expect a lot of Crockpot or slow cooker recipes from me. I like to keep my days filled with activities and most of them happen in the evening, so it's easier to prepare in the late morning then come home to warm dinner.

Oddly, I recently started learning how to cook meat. My partner, Maks, has found this delicious and said it is a "keeper." Me... it's dandy OK, nothing impressive. I decided to experiment on how bacon cooks in the slow cooker, best result: the over-cooked ones are best because they turn a little soft. The cooked (how meat-eaters like it) turns limp and scary.

Rating based on my and my partner's responses.

MEAT LOVER: keeper!
GREENARIE: um, sure, whatever.

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Tangy Chicken Crockpot
serves two

ingredients:
-2 chicken breasts
-1 cup of green enchilada sauce
-2 Tablespoons crushed jalapeno peppers
-8 pieces of pork bacon
-1 yellow onion, chopped
-1 1/2 cups crushed tomatoes
-1 teaspoon Cumin
-1 teaspoon Black Pepper
-1 teaspoon salt
-1 teaspoon Basil
-1 teaspoon Ground Coriander Seed
-1/2 teaspoon chili powder

directions:
1: cook bacon in skillet, make sure they're overdone (but not burnt)
2: while cooking bacon, pour in sauce, tomatoes, jalapeno, and spices in pot, turn it on to warm.
3: let bacon cool off, leave bacon grease in skillet, start cooking chicken breast in skillet. Cook until light brown (not raw).
4: while letting the chicken cook, chop onions and add to pot, stir.
5: gently drop cooked chicken breast on top of sauce mixture, lay bacon across (usually 4 bacon for one chicken). If any bacon grease left, pour over chicken/bacon. 
6: cover, heat on HI for a hour, then LOW for 5-8 hours. 
      

(Reference: This recipe was modified from Paleopot.)