Tequila Chicken Slow Cooker

Serves 4
Recipe By: Tammy Biber and Theresa Howell
Published in: Southwest Slow Cooking


1 tablespoon olive oil
1 tablespoon honey
3/4 cup Margarita Mix
1/4 cup tequila
1 tablespoon basil -- dried
1 teaspoon cayenne
1 teaspoon cumin -- ground
4 chicken breasts -- boneless
1 tablespoon flour
1 tablespoon water
Lime Wedges

In a small bowl, combine olive oil, honey, margarita mix, tequila, basil,
cayenne, and cumin until well blended. Fork holes in the chicken and put
in the slow cooker. Top with the olive oil mixture. Cover and cook on low
heat for 5 to 6 hours. When the chicken is cooked, remove the keep warm
in the oven set at 200F. In a separate bowl, mix the flour and water
until well blended. Stir into the liquid in the slow cooker. Turn heat to
high and cook, uncovered, for 10 minutes, until the liquid thickens. Add
more flour and water if a thicker sauce is desired. Remove the chicken
from the oven and cover generousely with the sauce. Serve over Spanish
rice with lime wedges on the side.
Makes 3 to 4 servings

This is a great recipe with an intense Southwest flavor. If you're
serving this to your whole family, don't worry about the alcohol. The
tequila adds a unique taste, and the alcohol will burn off while
cooking.

http://www.terrypogue.com/Terry


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