I LOVE to cook! It is one of my favorite parts of the day. It is so interesting to me to put together new and different ingredients and create new meals. Usually they are good, and sometimes they are amazing! There are also those occasional meals that I will never repeat, but I guess those are better left to my husband's memory.
My plan is to share a new recipe with you each Tuesday. This first recipe is by far a favorite of so many people that join my free recipe groups on Facebook! My dad now likes it better than regular chili. If you try it, please let me know what you think! I hope you enjoy it!
Ingredients:
1 tbs Olive Oil
1 small onion diced
2 cloves garlic crushed
1 red and 1 green pepper chopped
1 stalk celery chopped
6 tomatillos chopped (Optional)
8 oz of salsa verde
1 can cannelloni beans undrained
3 chicken breasts
1 tbs cumin
salt and pepper to taste
2+ cups of chicken stock
Directions:
-Saute onion, garlic, pepper and celery in olive oil.
-Once soft, add veggies to your slow cooker.
-Add tomatillos, salsa verde, beans and chicken.
-Add chicken stock and spices.
-Stir ingredients and cover.
-Cook on low for 6-7 hours.
-If your chili is too thick, add some additional chicken stock to thin it out. If it is too thin, let is sit with the lid off for a bit to thicken.
Here's a photo of the delicious meal! When I'm home, I usually choose to make this on the stove top. If you make in in the slow cooker, it tends to be a bit thinner. You might want to use a bit less chicken stock. Also, the last time I made this, I used dried beans, instead of canned. I really liked it better. I've avoided using them, because of the overnight soaking required. I found a quick way to prepare them. Comment if you want to know how!
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