Chipotle Chicken Corn with Basil Sauce Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place chicken, tortillas and onions in the slow cooker. Coat well with water; drain and peel. Stir in pepper, chile pepper, diced tomatoes... Cover and cook on low for 6-8 hours or until chicken is cooked through and juices run clear. The chicken should not brown.

Meanwhile, heat oil in small skillet over medium heat. Cook chicken, turning once, until golden. Remove from heat and reserve.

Mix in tomato soup, cream of chicken soup, tomato soup, oil and taco sauce in a blender or food processor. Scrape the side of the slow cooker and scoop the soup mixture into the slow cooker along with the chicken/chile. Add chicken/chile mixture and chicken/chile mixture.

Cook 8 hours on High, stirring occasionally until chicken is no longer pink. Remove chicken and zest into 2 cups of water and cook 10 minutes until thick and crisp.

Remove chicken and bones to a shallow dish. In a small medium bowl, stir in corn tortillas, onion wedge, yellow onion wedge and bell pepper. Reserve 1 inch of the chicken for later.

Return chicken to pot over medium heat, and cook for 50 minutes. Meanwhile, place corn tortillas in a dish or bowl and place under broiler. Broil 8 inches from heat. Remove chicken and shred from liquid and crumble. In a small saucepan, mix corn mixture with remaining chicken and sauce.

Return chicken to pot, and add water as needed to cover all sides of pot. Bring to a boil, and cook for 30 minutes. Reduce heat to low and simmer for 4 to 5 minutes, stirring occasionally. Add taco sauce and tomato squash stock to chicken mixture and heat through.