http://hobsonhomestead.blogspot.com/2010/12/crockpot-mexican-chicken-chili.html
That is the link to the recipe but here it is below with what changes I made.
Crockpot Mexican Chicken Chili
Ingredients:
- 1 cup salsa verde (Insead I used 1 cup of regular salsa I had made since I haven't ever seen salsa verde)
- 2 celery stalks, chopped
- 1 can Rotel tomatoes (I used 1 946ml can of organic diced tomatoes)
- 1 onion, diced
- 1 tsp chili powder (I doubled this)
- 1 tsp cumin (I doubled this)
- 1 pound boneless chicken breasts, trimmed and halved (I added a couple extra)
- Optional toppings: shredded cheese, sour cream, chives
2. Turn crockpot on high and place chicken breast halves on top of mixture. Be sure to push them down a bit in the mixture so that they're basted with liquid.
3. After 3 or 4 hours, check to make sure chicken is cooked. Then shred halves with a fork and serve.
Sounds soooo yummy!!!!
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