Chicken Chile Verde
June 30, 2011 7:53 pm
Chicken Chile Verde served with Low Fat Tortillas and Pot Beans (cooked in crackpot) A Favorite in my home … great for leftovers to warm and serve for breakfast over scrambled eggs.
Ingredients
- 8 Boneless Skinless chicken Breasts
1 Yellow Onion
2 Cloves Garlic
1 Pasilla Chili
2 Anaheim Chilis
3 Tomatillo’s
1 Jar Trader Joe’s Salsa Verde
salt and pepper to taste
onion and garlic powder
2 cups reduced fat and sodium chicken broth
Directions
Sautee Onion, Garlic and all chili’s. Cube chicken breast and season. Place all in crackpot (med-high heat) and add the Salsa Verde and broth. Put lid on and allow to cook all day, or 6-8 hours.
Serve over Pot Beans in burrito or bowl.
Serving Size: 8 2-cup servings
Number of Servings: 8
1 Comment
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