This Latin Style seasoned slow cooker chicken is what I call multi purpose. Why? Because we can have this chicken right out of the slow cooker with a side of rice and beans, with a healthy salad, put in tacos, taquitos, burritos, or over tostadas. If you are a bit twistie like me, then let’s put this chicken in spring rolls, egg rolls and more. The possibilities are endless!!!
In this blog post and video, I made empanadas with and without cheese using the chicken. They were delicious!!!!
Defrosting the frozen empanada dough
This is my preferred method: I cut one side of the bag and place in the microwave. Heating at 10 to 15 second intervals until the dough has warmed up enough to separate the discs. You can either make a full disc or cut the disc in half as you fill them to create 2 small empanadas. These are great as appetizers.
CAN I BAKE THE EMPANADAS INSTEAD OF FRYING?
Line a baking sheet with parchment paper.
Lay the prepared empanadas on the parchment paper.
Prepare egg wash: Beat one egg and add one tbs water. Mix well.
With a pastry brush, brush the top of the empanadas with the egg wash.
Bake at 350º for about 30 minutes or until golden.
Latin Slow Cooker Chicken
- slow cooker/crock pot
- 4 large chicken breasts fat removed
- 2 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp garlic minced, make sure its heaping full
- 1/4 cup onions chopped
- 1 – 1/2 tbsp adobo
- 1 tsp oregano
- 1 cup of your favorite salsa I chose medium but you can choose your desired heat
If making empanadas
- 2 packs empanada discs
- water for sealing the empanadas
- 1 tbsp chicken for mini empanada 2 tbsp for large empanada
If adding cheese
- mozzarella cheese to taste
- Place chicken breasts in the bottom of your slow cooker.
- Top with all of the remaining ingredients. Make sure they are spread out evenly over top.
- Cook on low for 5 hours.
- Once done. You will see a lot of liquid over top. No worries, that's a good thing!
- 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.
- Now you can serve the chicken over rice and beans, make empanadas, tacos or any other recipe you would like using the shredded chicken.
If making the empanadas
- 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.
- 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.
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