SLOWCOOKER CHICKEN CHILI
MAKES 8 SERVINGS.
4 chicken breast halves
2 onions, chopped
2 bell peppers, chopped
1 cup pickled jalapeno slices
4 oz can chopped green chilies
2 jars 16 oz each green salsa
2 cans 15.5 oz each navy beans, drained
1 cup lowfat sour cream
1/2 cup minced cilantro
TOPPINGS---Shredded Colby Monterey Jack cheese, lowfat sour cream and crushed tortilla chips
Place first 5 ingredients in a slow cooker. Pour salsa over top. Cook on low 6 hours or until chicken is tender. Remove chicken, cool slightly. Shred chicken, return meat to slow cooker. Stir in beans, sour cream and cilantro, heat through. SERVE with toppings...
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