Post by SkinnyCrockPot on Oct 20, 2011 0:06:08 GMT -5
Lauren's Chicken Corn Chili
Originally posted by Lauren Ashley
3-4 skinless, boneless chicken breasts
1 16oz. jar of salsa
2 tsps. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. pepper
1 can diced green chilis
1 16 oz. can of diced tomatoes
2 11 oz. cans of corn
1 can of dark red kidney beans
1 can of black beans
Throw all the ingredients together (including the raw chicken) in a Crock Pot or slow cooker. Heat on low for 5 hours, or heat on high for 4 hours. Remove chicken breasts and set on plate to cool. After they are cool enough to handle, shred them with your fingers or a fork, and return the shredded chicken to the Crock Pot and continue cooking 2 more hours on high, or 3 on low.
TaaaDaaaa.... it’s as simple as that!!!!
Garnish with (low fat) shredded cheddar cheese and a dollop of (low fat or fat free) sour cream and enjoy!
Goes great with cornbread and freezes nicely.
Originally posted by Lauren Ashley
3-4 skinless, boneless chicken breasts
1 16oz. jar of salsa
2 tsps. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. pepper
1 can diced green chilis
1 16 oz. can of diced tomatoes
2 11 oz. cans of corn
1 can of dark red kidney beans
1 can of black beans
Throw all the ingredients together (including the raw chicken) in a Crock Pot or slow cooker. Heat on low for 5 hours, or heat on high for 4 hours. Remove chicken breasts and set on plate to cool. After they are cool enough to handle, shred them with your fingers or a fork, and return the shredded chicken to the Crock Pot and continue cooking 2 more hours on high, or 3 on low.
TaaaDaaaa.... it’s as simple as that!!!!
Garnish with (low fat) shredded cheddar cheese and a dollop of (low fat or fat free) sour cream and enjoy!
Goes great with cornbread and freezes nicely.