Latin Slow Cooker Chicken

This slow cooker Latin seasoned chicken is multi purpose! You can use in tacos,
tostadas and even empanadas like I did in this recipe!

Servings: 10 people

Author:

Prep Time:
5 minutes

Cook Time:
5 hours

Side Dish Main Course Dinner Lunch Appetizer Snack

Mexican Dominican Caribbean Latin Latin Fusion Cuban

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Instructions

1 Place chicken breasts in the bottom of your slow cooker.
2 Top with all of the remaining ingredients. Make sure they are spread out evenly
over top.
3 Cook on low for 5 hours.
4 Once done. You will see a lot of liquid over top. No worries, that's a good
thing!
5 With two forks, shred the chicken. If there is more liquid that you'd like,
place the chicken in a skillet and cook down the liquid. I prefer the liquid
because it helps keep the chicken moist if I am putting it in empanadas, tacos,
flautas or anything else.
6 Now you can serve the chicken over rice and beans, make empanadas, tacos or any
other recipe you would like using the shredded chicken.
7 Have a small bowl filled with water ready to moisten the edges of the empanadas.
Place an empanada disc on a cutting board, if using a full disc, place 2 tbs or
so of the beef filling in the center. Moisten the edges of the empanada with
water. Fold the empanada disc in half, press down and using a fork, seal all
around the edges. If using half disc, follow the same steps but only use one
tablespoon of beef filling.
8 Frying the empanadas: In a skillet, heat oil over medium heat. Test the heat of
the oil by dipping the tip of an empanada into it. If you see that there is a
bubbling reaction, it is ready to start frying. It's better to have the heat
lower so the empanadas cook slower rather than flash frying and burning them.
Fry both sides until golden. 3 to 4 minutes.