Ok everyone, 2 posts in 2 days. I am off to good start but don’t worry I am sure it won’t able to keep this op-tempo for too long. Although I must admit, I loved getting everyone’s feedback about my first post. You all motivated me to post today so keep them coming. Don’t forget and subscribe to my blog through an RSS reader or email.
I couldn’t resist and post another crock pot fave in Casa Cross. Tomorrow I will post about the grain substitutions for sure.
Bon appetit and keep those plates full!
Green Chile Chicken
1 package of chicken breasts, fat cut off
1 jar of the Goya’s Medium Salsa Verde
1 can of fat free cream of celery
1 cup of corn
1 can of white beans (Cannellini, white northern, white kidney, etc)
1 cup of peas (optional)
salt and pepper to taste
All you do is place the chicken on the bottom of the crock pot, then the cream of celery, all the
veggies and beans, then the verde salsa on top. Chicken cooks quicker in the crock pot and unlike pork
tenderloin sometimes dries out if you cook it longer. I only cook chicken 5-6 hours on low while I cook 6-8 for pork tenderloin on low. If chicken is frozen, put it on high for about the same time or less like 4- 5 hours.
I usually serve this with my cauliflower rice or brown rice will do too. I also shred cheese
on top too, shocker!
And that’s it folks! It is time like this I wish there scratch and sniff screens.
See your Recipe Book.