I had a freezer-burned bag of chicken thigh strips that I knew could only be saved by a slow cooker recipe. Not only was this one edible, it was very good...even my picky kids ate it! I literally just threw the frozen mass of chicken in my slow cooker with the other ingredients, cooked on high and stirred until it thawed, then set it on low until done. Easy, and I have enough left over for another meal (enchiladas this time). I doubled the cilantro and lime, and used an Ortega 40% less sodium taco seasoning packet. I can see where using a regular packet would be too salty, so I will definitely use the reduced sodium packet again. Next time I will use a fresh salsa or pico de gallo, which I think will enhance the taste, and I can't wait to make it again with fresh chicken. But if you have a chunk of freezer-burned chicken, don't toss it, make this recipe.
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I had a freezer-burned bag of chicken thigh strips that I knew could only be saved by a slow...