From Chenae Duerden
3/4 lb. chicken breast or tenders
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 sm. can green chiles
2 tsp. oregano
1 tsp. ground cumin
2 (15 oz) cans white kidney beans, rinsed and drained
3 c. chicken broth, divided
1-1/2 c. shredded cheddar
[Sour cream, avocado, and minced cilantro, optional]
Put all ingredients into crock pot on high for about 2 hrs (or low for about 4 hrs) until chicken is cooked. Pull out chicken pieces and shred then return to pot. Serve with cheese, sour cream, avocado, and cilantro.
3/4 lb. chicken breast or tenders
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 sm. can green chiles
2 tsp. oregano
1 tsp. ground cumin
2 (15 oz) cans white kidney beans, rinsed and drained
3 c. chicken broth, divided
1-1/2 c. shredded cheddar
[Sour cream, avocado, and minced cilantro, optional]
Put all ingredients into crock pot on high for about 2 hrs (or low for about 4 hrs) until chicken is cooked. Pull out chicken pieces and shred then return to pot. Serve with cheese, sour cream, avocado, and cilantro.
No comments:
Post a Comment