Crock-pot Mexican Chicken
3-6 hours in a crock-pot
6 cups water or organic chicken broth
3 carrots, peeled and sliced
1/2 yellow onion, chopped
4 cloves garlic, sliced
2 large tomatoes
1 cup fresh tomato juice
1 whole chicken or 2-4 lbs of legs and thighs (easiest)
Juice from two limes
1/2 cup cilantro
Season with your favorite spices (1 tsp each of chosen herbs recommended.)
(My favorites are cumin, coriander, turmeric, paprika, mustard, and cayenne pepper.)
Combine all ingredients in crock-pot, except lime and cilantro.
Cook on low for 6 hours or cook on high for 3 hours.
Remove chicken. Discard bones and return chicken to pot. Add cilantro and lime.
Black beans are also a good add. (Soak overnight before use to make more easily digestible.
You can shorten the ingredient list by removing whatever you like.)
You can top servings with a some avocado slices or sour cream.