Question: what do you do when you see a really good deal on something at the grocery store that you are buying anyway? Do you buy a one or two more? Or do you buy as much as you can afford because it is such a good deal that is going to save you a lot of money in the long run?
I tend to go with the latter if it is something that has a long shelf life or can be frozen. This is why I bought 8 whole chickens. The chickens were on ad for 88¢ per pound which was a pretty decent deal so I was planning on getting just 2 or 3. Then I saw an end cap in the poultry section for the same chicken at 44¢ per pound. 44¢!!! I felt like a dooms day prepper but it made me so happy to put 6 of the 8 in the freezer for later.
One of the chickens ended up in the slow cooker the next day with a rub of ancho chile powder, cumin, and garlic powder then topped with a can of diced tomatoes that had been mixed with garlic and jalapeno. After the chicken was taken out of the slow cooker, residual fat was skimmed from the sauce left in the cooker before the chicken was shredded and mixed back in along with some lime juice and cilantro.
Even with the ancho and jalapeno, this was not spicy at all but the chicken had a good flavor that could easily be upped in the spice area if you wanted. You could also use the shredded chicken in a multitude of ways but I liked the simplicity of just wrapping them in tortillas with a couple of dashes of hot sauce and a small dollop of sour cream.
Curious about the 2nd chicken that I didn’t put in the freezer? Check back Thursday. 🙂
- 2 tsp ancho chile powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- 1½ tsp kosher salt, divided
- ½ tsp black pepper
- 5 lb whole chicken
- 15 oz can no-salt-added tomatoes
- 1 Tbsp jarred minced garlic
- 1 large jalapeno, seeded, deveined, and finely chopped
- ½ c cilantro leaves
- 2 Tbsp lime juice
- Remove the giblets, etc. from the chicken (if applicable). Rinse the chicken with cold tap water and pat it dry. Set it on a cutting board.
- In a small bowl, blend together the chili powder, garlic powder, cumin, oregano, 1 tsp of the salt and pepper. Rub all over the chicken, including between the skin and meat. Set the chicken in the slow cooker.
- In a medium bowl, store together the diced tomatoes, garlic, jalapeno and remaining ½ tsp of salt. Pour around the chicken. Cover and cook on low 6-8 hours or on high 3-4 hours or until the chicken is cooked through.
- Remove the chicken from the slow cooker and set it on a (clean!) cutting board. Let it set while using a large spoon to skim as much of the fat as possible off the top of the sauce.
- Remove the skin off the chicken and discard it along with the bones. Shred the chicken meat and add it to the slow cooker along with the lime juice and cilantro.
- Stir to coat well.
- Serve with tortillas, sour cream, hot sauce, etc.