R
Raquelita
Guest
Green Chile Chicken
Cooking Oil
A couple pounds of Chicken Breast
1 small Green Pepper
1 small Onion
1/2 cup of chicken broth
1/4 tsp Garlic Powder or can use fresh
1 small can of Green Chile Salsa (Salsa Verde)
Heat a little oil in pan. Season chicken with salt/pepper and
Brown chicken on both sides in hot pan.
Put chicken in crock pot.
In same pan, saute green peppers and onions until kind of soft, add garlic.
Add peppers, onions and garlic to crock pot, and pour chicken broth and salsa verde over it.
Cook on low for 6 hours.
Shred it when it is done.
You can eat it plain, with beans and rice on the side, use it for tortilla filling, with cheese and tortilla chips, enchiladas, whatever. You could probably use it with white beans and a little more broth and make white chili, too.
With the leftovers, you can make chicken tortilla casserole, but with shortcuts.
Cooking Oil
A couple pounds of Chicken Breast
1 small Green Pepper
1 small Onion
1/2 cup of chicken broth
1/4 tsp Garlic Powder or can use fresh
1 small can of Green Chile Salsa (Salsa Verde)
Heat a little oil in pan. Season chicken with salt/pepper and
Brown chicken on both sides in hot pan.
Put chicken in crock pot.
In same pan, saute green peppers and onions until kind of soft, add garlic.
Add peppers, onions and garlic to crock pot, and pour chicken broth and salsa verde over it.
Cook on low for 6 hours.
Shred it when it is done.
You can eat it plain, with beans and rice on the side, use it for tortilla filling, with cheese and tortilla chips, enchiladas, whatever. You could probably use it with white beans and a little more broth and make white chili, too.
With the leftovers, you can make chicken tortilla casserole, but with shortcuts.