Recipe #2 that I'm trying this weekend. Use your imagination and season as you like. Serve with grated cheese, sour cream, cilantro, avocadoes, etc. Don't forget the tortillas!
4 skinless, boneless chicken breast halves
1 jar (16 oz.) salsa
2 teaspoons garlic powder (I think I'm going to use the real thing though)
1 teaspoon ground cumin
1 teaspoon chili powder
salt to taste
ground black pepper to taste
1 can (11 oz.) Mexican-style corn (I think I'll go for the frozen, as I like it better than canned corn)
1 can (15 oz.) pinto beans
Directions:
Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6-8 hours on Low.
About 3-4 hours prior to serving, shred the chicken with 2 forks. Return the meat to the pot and continue cooking.
Stir the corn and the pinto beans into the slow cooker and simmer until ready to serve.
Subscribe to:
Post Comments (Atom)
2 comments:
If you found this on allrecipes I believe I tried the same one. It turned out really nicely, but I did make some changes. I've used it to fill enchiladas and tacos, very tasty.
Thanks for the art tip. I'll check him out.
Now, mmmmmm, this all looks so good. I bookmarked it for those nights I don't know what to do.
Post a Comment