A Mexican Twist on Pepperoncini Chicken. Turned out FANTASTIC!
3 Fresh Thawed Chicken Breasts
Rub Crock with 1/2tsp Extra Virgin Olive Oil
1 Chicken Broth Cube + 1/3c Water
1 16 oz. jar Pepperoncini (NOT JUICE), cut tips, halve long way
1tsp Juice from Pepperoncini jar, discard rest of juice
1 can Roasted Garlic Tomatoes, drained
1/4tsp Liquid Hickory Smoke
1/2 Red Onion
1/2tsp Garlic Powder
1/2tsp Cumin Powder
1/2tsp packed Brown Sugar
1/4tsp Chipotle Powder, or more to taste (Wait a while before adding more)
1/4tsp Sea Salt
1/4tsp Black Pepper
1/8tsp Cinnamon Powder
Rub about 1/2tsp Olive Oil in around Crock. (Pepperoncinis-Remove from jar. Destem. Halve long way. Add to crock, with 1 tsp Pepperoncini Juice from Jar.) Add everything, except Chicken. Stir. Then, top with Chicken. Cook on low 6 hours.
Serve on Soft Shells with: Sour Cream, Shredded Cheese, etc. Or, on Bun of choices. Or, over Rice.
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