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2-3 lbs boneless skinless chicken breasts (or thighs)
1 medium red onion, halved then quartered
2 poblano peppers, seeded and sliced into large chunks
6 peeled garlic cloves
½ jar Green Mountain Gringo Roasted Pepper Salsa
1 can of fire roasted diced tomatoes with chiles (or Rotel)
1 Tbsp fresh chopped cilantro
1 tsp Ancho Chili Powder
1 tsp Cumin
½ tsp Sea Salt
1 cup chicken stock
Place all ingredients in slow cooker. Cover and cook on high for 4-5 hours or low for 8+ hours. Shred with a fork, if desired.
Also meats that might sometimes be a bit tough and/or "gamey" do really well with the "low and slow" crockpot method. My recipes for goat leg is this. One bag of frozen pearl onions (enough to cover the bottom of your pot). Rub the goat leg with garam masala spices (you could use any spice mix, this is just my favorite.) put the leg in the pot with a couple of cups of broth around it. 8 hours later you have a falling off the bone tender piece of goat and your house smells delectable.
2-3 pounds of chuck roast, half-thawed so it's easier to cut.
Cut into small pieces, I usually go for roughly domino-sized.
Put in slow cooker and cook on low for 6-7 hours.
This will yield some delicious, tender meat with lots of juice. From there you can put everything in one container, or divide it between the meat and juices. I like to do the later since then I can easily use the hardened layer of tallow that forms on top of the juices when they're chilled as a cooking fat. I eat the meat cold, warmed up, with or without some of the juices. I use the juices on the meat or on veggies. It's delicious!