1/2 cup butter, softened
2 tablespoons lime juice
1 tablespoon vegetable oil
2 medium onions, chopped
3 large rotoves, diced
3 tablespoons red wine
2 cups water
4 cups chicken broth
1 (1 ounce) square unsalted, floury wheat tortilla
1 pound skinless, boneless chicken breast halves
In a medium bowl, mix the butter, lime juice, oil, onions, rotoves, wine, and water. Mix thoroughly. Shape into a 3 or 4 inch square pan, and place in a slow cooker.
Layer meat, vegetables and sauce over the simmering broth. Pour over chicken. Cover with tortillas or noodles and top with chicken.
Cover and cook on low for 6 hours or until chicken is cooked through and no longer pink.